SWORD OF THE SUN/ Melon, pear, and banana drive the aromas and combine with a subtle sweet touch highlighted by a subdued acidity in the bu?er-?nged flavor. Great depth and plenty of complexity. Try it with grilled Siracha-bu?ered shrimp, or roasted beet, kumquat, and farro salad with microgreens and white grapefruit vinaigre?e.