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The malo-lactic fermentation is blocked to preserve the freshness of the wine and the wine is normally bottled at some point between May and July of the following year
similar to the Scottish Highlands
Rather brisk and intensely evergreen-y on the finish
Unlike Priorat
The brand name honors Philip Wigle
St. George Absinthe Verte 200ml 50% Malt Wine The malo-lactic fermentation is blockedChardonnay brandy base. Botannicals include wormwood, anise (St. George uses star anise), fennel, hyssop, basil, tarragon, lemon balm, meadowsweet, mint and stinging nettles. 60% abv. Rich, pungent, sweet pepperminty herbs on the nose. Freshly ground pepper. Buoyant mouthfeel. Slight burn on the edges. With water: roses, perfume. Pungent; pepperminty note on the nose. Compact and firm. Well balanced. Sweet herbs.
