The Globe and Mail, BEPPI CROSARIOL, April 2013


There is an elegance here that invites comparison with fine premier cru white Burgundy. Ripe pineapple gets a welcome aromatic lift from toasty oak, mineral and a whiff of matchstick, deftly integrated during 18 months in French barrels. Perfect for buttery seafood dishes such as lobster. 94/100