Honey drenched pears, roasted banana and caramel provide decadence to this toasty wine. Golden apple flavors are layered with hints of lemon over a decided buttery, richness. The toasty, vanilla oak is deliciously long but remains balanced and food friendly. Pairing with crab cakes on a silky carrot purée or pan-fried scallops on a fresh pea succotash would be amazing.