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From vines deeply rooted in the garrigue-encrusted, limestone foothills of Les Alpilles, Jaspe is fermented in concrete eggs and aged briefly in stainless steel. A gorgeous perfume of honeysuckle meets the nose, and the wine is at once both lush and nervy, comforting and stimulating. It is picture-perfect with Provençal cuisine, those garlicky, herby, tomato-based dishes that sometimes give white wine a hard time.
—Dixon Brooke, Kermit Lynch Wine Merchants
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