This wine leads off with those lovely cool climate aromatics of peach and pineapple, and a very subtle spice from the oak. Rich and ripe are the first words we think of when tasting this wine. The tongue is wrapped in a fresh compote of white stone and tropical fruit flavors. Bright acidity provides a lift for the fruit, suspending the sensation well into the finish. I would think seafood when pairing this wine. Go with blackened cod over polenta or grilled swordfish steaks and a cucumber salad. For poultry, try a barbequed chicken smothered in an apple jelly/honey/Dijon mustard glaze.