Spring floral notes with aromas and flavors of honeyed apples and Asian pear, citrus peel, and a touch of tropical richness over underlying minerality.
Silky texture; lingering finish. Grapes were gently whole-cluster pressed, the juice settled for a day, then fermented very cold in neutral French oak barrels to preserve the more delicate floral and mineral flavors and aromas; lees stirred weekly during 2-month-plus fermentation. At harvest: Brix – 20.8; pH – 3.3; TA – 5.2. At bottling on 9/14/2021: alc. – 13.6; pH – 3.33; TA 5.0. 136 cases made.