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RCOCHPNSH

50% Dijon clone 115, 50% Pommard clone 5 • 33% whole cluster fermentation
Aged nine months in French oak barrels, 17% new • Six barrels produced • 14.2% Alcohol
92 Points - Steve Heimoff, Wine Enthusiast Magazine
90 Points - Dr. Rusty Gaffney, "The Prince read more

50% Dijon clone 115, 50% Pommard clone 5 • 33% whole cluster fermentation Aged nine months in French oak barrels, 17% new • Six barrels produced • 14.2% Alcohol 92 Points - Steve Heimoff, Wine Enthusiast Magazine 90 Points - Dr. Rusty Gaffney, "The Prince
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