From the producer:
Bright and pithy citrus notes are balanced with soft, rounded tannins on the palate from one week fermenting on skins and ten months aging on lees. An approachable and elegant take on skin ferment with notes of apricot skins, beeswax, and lime.

Duck, East Asian (Chinese/Japanese/Korean), Lobster & Crab, Roasted Root Vegetables, Thai or Vietnamese