Color: Brilliant pale yellow.
Aroma: Ripe red apples.
Taste: Rich apples followed by a crisp minerality.
Ripe and intense, this Santorini requires patience. Searing acidity drives the juicy pear flavor hard into the tongue, but with air, it turns toward chalky minerality, with breadth and richness to balance the acidity. Pair it with a thick halibut steak, or put it away for five to 10 years; it has the stuffing to age well.
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