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Roast chicken with herbs de Provence
Delicious served with grilled red meat
Seyval Blanc
which helps explain the name “Les Trois Terroirs”
with dark cherry
Meinert, '6 Chen', 2018 Maipú Roast chicken with herbs deThe nose is inviting, revealing hints of quince, pear, and butterscotch that evolve into layers of rich toastiness and earthy mushroom undertones. On the palate, it is full bodied and opulent, beautifully balanced by vibrant acidity that brings harmony and focus. The flavors linger impressively on a long, satisfying finish, suggesting great potential for aging. With time, this wine promises to reveal even greater depth and complexity. Stellenbosch,
