Birthday Cellar Pull – ‘14 Clos Rougeard… already on to secondary with stewed black fruit, opened up to graphite, then ended on super savory tones of tapenade, hoisin & charred green pepper. #chefskiss 🙏🏼

Birthday Cellar Pull – ‘14 Clos Rougeard… already on to secondary with stewed black fruit, opened up to graphite, then ended on super savory tones of tapenade, hoisin & charred green pepper. #chefskiss 🙏🏼