Winemaking Notes: The fruit was machine harvested and pressed into stainless steel tank to settle for 2 days. It was then racked into stainless steel tank for fermentation. The wine rested on the lees for about 5 months before being readied for bottling. No malolactic fermentation.
Tasting Notes: Aromas and flavors of ripe pear, sweet apples, floral, lemon curd and honeydew melon.