Vibrant citrus and tropical fruit aromas layered with rich vanilla and a brioche foundation. Fruit flavors on the palate include green apple and nectarine, with a texture reminiscent of lemon custard. The brilliant acidity carries these flavors through a long focused finish.
The grapes for this wine were whole cluster pressed to preserve fruitiness and texture. After a short settling period, the clear juice was racked to French oak barrels for fermentation. The wine was aged on the fermentation lees for five months with intensive stirring to re-suspend the lees and make a rounder, more complex wine.