Hazelnuts and figs, a perfect balance between fruit and nut. Caramelized brown sugar over roasted pecans and a dark splash of boysenberry.
Pairs well with oven-roasted chicken with a butter sage rub, roasted sea-salted almonds, braised duck breast, triple
cream brie with a dark berry chutney.
Best of Show, Best of Class, Triple Gold Medal - Dan Berger International Wine Competition