Peter Schandl Rust im Burgenland Furmint 2017 Region:Burgenland using the meaty syrah grape
Description
using the meaty syrah grape to make a wine that smells primarily of pot roast
The palate is creamy and lush
but somehow touching on baking spice
rosehip and a gravelly mineral touch through the finish
The "Thevenet method" for Vire-Clesse stands in two ways
Peter Schandl Rust im Burgenland Furmint 2017 Region:Burgenland using the meaty syrah grape
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