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Bernard Defaix has been working the slopes around Milly since 1959
striking that rare balance between richness and brightness
and the mash ferments cool and slow for two weeks before a double distillation in a Christian Carl copper pot still
Fermented with native yeasts and raised partly in old oak
Chateau Musar Blanc 2018 REDBURGUNDYROUNDUP Bernard Defaix has been workingA pale lemon color and a nose of apples, fresh hay with a hint of vanilla and grapefruit citrus notes.
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US$ 99.95
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