Vinification
The fruit was hand-picked, whole cluster pressed and settled for twenty four hours before being racked to barrel for fermentation. Fifteen percent of the lot was co-inoculated with a house strain of malolactic bacteria; these barrels were then used to top the remainder of the lot during post primary fermentation. The lees were stirred 1-2 times per month and the wine was aged for nine months.
Maturation
11 months, 100% French oak; 34% new.
Aroma
Aromas of Meyer lemon, nectarine & jasmine.
Palate
Flavors of yellow plum, d'Anjou pear, tangerine and toasted hazelnut. Richly textured, velvety and concentrated with balanced acidity and subtle toast.
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