Aromas of fresh apple, wet stone and vanilla bean are followed by flavors of tropical fruit, flowers and lime. The fleshy mid-palate is lifted by acidity and finishes clean and fresh.
The grapes were sourced from three small blocks planted at 850-900 feet in elevation. Whole cluster pressed and cold soaked for 48 hours, the must fermented for 10 days in a combination of stainless steel drums (50%) and neutral French oak. The wine was sulfured to prevent malolactic fermentation, aged on its lees for five months in oak and stirred once a week.