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From public reviewers

Toasted pastry-crust and macadamia nut notes frame core aromas of white orchard fruits. The palate tastes concentrated and feels round, and snappy acids invigorate the finish. || Fermented in stainless steel and concrete, this Sauvignon Blanc packs some pungency on the nose, with aromas of green coffee bean, drying grass, peach yogurt and ripe apricot. Medium to full in body, the acids are dynamic enough to charge the flower and mineral flavors. Pair this with pan-seared sea scallops served in a tarragon beurre bla…

Source: Wine Enthusiast

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