Though planted sparingly in southern Oregon, GV is a rarity up north. This was fermented with wild yeast and put through full malolactic, yet remains searingly tart with flavors of green apple and lemon. It might do well against a plate of fresh oysters, but lacks the varietal specificity of European examples.
Though planted sparingly in southern Oregon, GV is a rarity up north. This was fermented with wild yeast and put through full malolactic, yet remains searingly tart with flavors of green apple and lemon. It might do well against a plate of fresh oysters, but lacks the varietal specificity of European examples.
Though planted sparingly in southern Oregon, GV is a rarity up north. This was fermented with wild yeast and put through full malolactic, yet remains searingly tart with flavors of green apple and lemon. It might do well against a plate of fresh oysters, but lacks the varietal specificity of European examples.
Though planted sparingly in southern Oregon, GV is a rarity up north. This was fermented with wild yeast and put through full malolactic, yet remains searingly tart with flavors of green apple and lemon. It might do well against a plate of fresh oysters, but lacks the varietal specificity of European examples.