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Maître de Chai Sauvignon Blanc Reserve
Whole cluster, crushed by foot in open top bins and fermented at ambient Berkeley summer temperatures made for a rose-gold colored wine with the intense tropical fruit aromas we would expect. Immediately poured into the glass, it's Guava and Papaya seeds, but as the wine opens up, a brooding side of dried Herbs de Provence and Calvados take center stage.Five barrels produced. This wine will absolutely last decades.