Golden in color, displaying aromas of ripe pear, caramel, citrus, butter, and toasty vanilla oak. Flavors of ripe melon, apple, apricot, and sweet cream. This wine is well balanced with a firm mineral quality, which will allow for future bottle aging.
The grapes for this wine were harvested at 24.0 brix, whole-cluster pressed, cold settled, inoculated with yeast and racked to barrels for fermentation. Barrels used were 100% French with 35% being new Damy (M+Allier) and 65% being a mix of 2-year-old barrels from the previous vintage. After completion of fermentation, the wine was inoculated with a malo-lactic culture, stirred weekly and sur-lees aged 10 months. Only 203 cases produced.
