Description
We had to consider de-acidifying because the acidity was so searing
richness of the fresh Irish dairy cream
with hints of ripe apple and syrups
always balanced
fermentation and maceration lasts 15 days in tank with indigenous yeasts
Bedell Cellars North Fork Viognier 2015 Appelation:Long Island We had to consider de-acidifyingViognier New York Long Island
Exchange/Return Notes
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