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grown on the red volcanic soils of the Mornington Peninsula by Paul Scorpo
5 years in French oak
gluten-free and preservative-free
Wine Spectator 93 points
jammy sweetness of the figs
Foie Gras Sauternes jelly 110g dos maderas px rum grown on the red volcanicA semi cooked (mi cuit) bloc of duck foie gras with Sauternes from South West France, by producer Clos Saint Sozy. The natural sweetness of the Sauternes cuts through the richness of the liver, a classic French pairing. Ready to eat, it serves two to three as a luxurious starter.
US$ 110.00
US$ 45.00
US$ 284.50
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