Whole cluster pressed, this pale rosé is much like those of the Rhone region of southeastern France. The flavor is bright and lush with notes of stone fruit - peach, nectarine and apricot while it has a refreshing citrus finish.
This cool climate Syrah delivers both fruit and earth. The bright fruit leads with red cherry and pomegranate that smooths out with a rich meaty quality. It is balanced and medium bodied. Pairs with barbeque, lamb, Fillet Mignon and umami-rich mushrooms.
Hand-picked grapes placed into T-bins for whole berry fermentation. Juice cold soaked overnight before adding D-254 yeast. Fermentation progress and temperature monitored daily. Cap punched down three times per day. Wine pressed at +5 Brix, prior to dryness, to reduce extraction of bitterness from the seeds. Wine settled overnight then racked to American oak barrels to finish fermentation and aging. MLF completed. Acid adjusted and cross flow filtered before bottling.
This wine begins with aromas of pear, apricot, and vanilla. A luscious mouthfeel is created from balanced acidity. Medium bodied, the finish is dry with a hint of spice. Pairs with a broad array of foods both rich and spicy, or can be enjoyed on its own.
Herbaceous and tropical aromas lead to lemongrass and notes of peach in the mouth. This medium bodied wine finishes with refreshingly racy acidity. Pair with lighter fare such as poultry, seafood, pasta, salad, or can be enjoyed on its own.
Whole cluster pressed, chilled and settled for two days. Racked clean to a stainless steel tank for cold fermentation set to F55. Fermented to dryness, no malolactic fermentation. Cross flow filtered prior to bottling.
A bright, lively wine with aromas of cedar and a touch of lemon zest. It tastes of vanilla, honey, almond, apricot and lemon drop, with a creamy texture and a lingering finish that is crisp and refreshing.