Pale yellow color and multidimensional aroma of white flowers and stone fruits. Flavors are fresh with a hint of creamy yeast character and elegant barrel spice. Medium bodied, with fresh acid and gentle tannin.
Each vineyard treated separately until blending as wine. Hand harvest, sorted, and whole cluster pressed. Juice held in tank at 17c for about a week until earliest signs of natural alcoholic
fermentation. Fermenting juice is cooled to 10c and transferred from tank to Dargaud et Jaegle
French oak puncheons, 400 and 500L sizes, so ferment proceeds in barrel. Long, slow fermentation with peak temperatures of 21c.
Lees stirring during end of alcoholic fermentation and through malolactic fermentation. Aged on gross lees until summer racking 1 month before bottling. Bottled July 31, 2018.