The fruit was picked on taste in conjunction with careful grape analysis. We tend to pick on the early side to promote the citrus/tropical flavors and to retain the natural acids. Picked in the cool mornings, the fruit was brought to the winery where it was gently pressed into barrels and tanks. Barrel portion was fermented in barrels and left on primary lees for six months, with the barrels being stirred two times per month, to increase texture to the wine. Once we felt we had the delicate balance of fruit with subtle nuances of oak, the wine was blended.
This wine is made in a bold, lush style, layered in toasted oak, golden apple, pear and cinnamon. A creamy texture rounds out the well-integrated finish. 2018 Vintage Review.