Winemaker Notes:
Grapes were tank fermented and left sur lees until the point we could take 25% of the blend down to oak. Both tank and oak portions were left sur lees with biweekly stirring to enhance richness and mouthfeel.
Tasting Note:
Light bright gold. Pear and nectarine aromas show good clarity and pick up smoky lees and toasted grain nuances with aeration. Ripe tropical flavors of mango and pineapple with a firm seam of acidity wrap around the tongue suspending flavors well into the finish. There is a pronounced lushness to the wine that adds both weight and complexity.
- pH: 3.25
- TA: 6.2 g/L
- ALC: 14.0%