Striking aromas of lemon curd, lemon zest, orange zest, orange blossom and spring flowers open up to sweet apricot and white peach on the palate. A touch of North Coast honey is layered underneath the fruit, reminiscent of stone fruit pie. The palate is full-bodied with vibrant acidity that lifts up the richness of the mouthfeel and the finish is everlasting.
Whole cluster press to tank for a two day cold settle. Racked off primary lees and inoculated with yeast. Barrel fermented to dryness in neutral oak barrels and aged for 6 months before bottling.