Cantine Pellingrino Marsala 1980 christmas_raw_beef WillaKenzie’s 2009 Pinot Noir Aliette

WillaKenzie’s 2009 Pinot Noir Aliette mingles black tea

The decision by Jean-Michel Arcaute and oenologist Michel Rolland to (1) limit yields

Sourced from Grass-fed Australian cattle

it was interesting to taste the unfiltered 1994 against the same cuvee of wine that was put through the normal filtration

Cantine Pellingrino Marsala 1980 christmas_raw_beef WillaKenzie’s 2009 Pinot Noir AlietteA fortified wine from Marsala city in the island of Sicily, Italy. It is made from a blend of local grape varieties such as Grillo, Catarratto, and Inzolia. Marsala wine is made through a process of fermentation and fortification and aged for several years in oak barrels to give it a distinct complex flavour profile. Marsala wine is often used in cooking, but it's also enjoyed as an aperitif, and as a dessert wine. The picture is only for illustration