90, Wine Enthusiast
Chalk-dusted peach slice and golden-apple tart aromas charm the nose along with quince, honeydew melon and freshly-baked pear. The palate luxuriates in aromas suggested on the nose with a backbone of bright acidity providing structure for the fleshy fruit. Pair with baked brie, pork chops and roasted potatoes. — Reggie Solomon
