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Seems to be a split opinion over this. Wild ferment was left to its own devices. Apricot which transitions to an almost olive tapenade sort of profile on nose. Really interesting, even if the end result may not be to some people's taste. — 8 years ago
Kyle Wallis
Seems to be a split opinion over this. Wild ferment was left to its own devices. Apricot which transitions to an almost olive tapenade sort of profile on nose. Really interesting, even if the end result may not be to some people's taste. — 8 years ago