Apricot and honey linger, with enough acid to balance the sweetness.
Though you can drink this now, it would be better to wait 1-5 years.
Drink this wine with stuffed flounder, letting the zingy acidity cut through the rich crab and sauce.
The unique terroir of the Côtes des Bar expresses itself well in this vintage.
The first sip shows that this is definitely not what you’d expect of a popular “California Chard.”