Notes of mango and honeydew with a hint of pineapple are all buffeted by a bright floral character in this wine. On the palate it shows tangerine and lemon custard with bright acidity and creamy mouthfeel that is brisk and still polished in a long round finish.
The grapes for this wine were hand selected from the vineyard blocks when they were harvested at full ripeness in mid-September. They were carefully loaded into a pneumatic press and squeezed as whole clusters, yielding just the best juice. The juice was split into a small tank and French oak barrels and fermented slowly over about 40 days at low temperatures to retain all the fresh fruit and aromatics that come from the grapes. The wine then sat on the yeast lees while aging 5 months to develop a round mouthfeel. The wine did not undergo malolactic fermentation and retains the crispness and fresh acidity important to sauvignon blanc. It was bottled in March 2026.
