We had this wine with lunch at Buitenverwachting. It was made from 100% Sauvignon blanc and matured in barrel for 15 months
It's a perfect wine to accompany food. Chef Edgar Osojnik and winemaker Brad Paton paired it with a smooth duck liver parfait and it was an excellent match. We loved the creamy texture. It has ripe melons and gooseberries in the bouquet, with elderflower and gooseberry in the palate. It is bone dry and full bodied with a long finish
© John & Lynne
Ford, Adamastor & Bacchus 2016
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