A stunning example of the versatility that Larry McKenna can offer the Pinot Noir world. This Pinot Blanc has been barrel ferment on skins for 10 days adding texture and complexity creating a perfect accompaniment to your winter lunches.
The winery writes "A barrel fermented dry style (<2g/l sugar) was aged for 11 months prior to bottling. The wine was partially fermented on skins for 10 days prior to going to barrel adding mouthfeel and texture. It will certainly create some interesting wine/food pairings. Enjoy while young but this wine will age gracefully for at least 5 years."