With Hart for her PR celebration at Ibid!

This was a skin-contact wine that came at the recommendation of the restaurant. Manzoni Bianco is apparently a hybrid born from a mix of Riesling with Pinot Bianco. Grape was fermented with the skin in cement tanks, followed by 7 months of aging in acacia casks. The wine supposedly needs patience to age, and the winemaker recommends at least 3 years after harvest.

In the glass: very rich and deep bright gold. Clear body.

On the nose: very very shy initially, with the smell of apple juice/bruised apples.

On the palate: very juicy entry. Mid+ acidity. Bone dry.

On the exhale: ah, the Riesling part of the grape. Highly aromatic: green grapes, stoney minerality. Some kinda flower but alas, I remain clueless when it comes to that

The wine took a while to really get going, but it was delicious when it got there.