Toasted hazelnuts and Asian pear on the nose. Rich and creamy on the palate with apple, toasted almond and lingering notes of Meyer lemon and crème brûlée.
The grapes were picked at the peak of ripeness during the early morning hours to preserve maximum fruit expression. The fruit was then immediately crushed and sent to tank to chill prior to yeast inoculation. The wines were fermented slowly over 2 weeks at around 55˚F. Throughout the winemaking process the wines were kept in a near zero oxygen environment to preserve the color and intense fruit aromas.
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