Pronounced aromas of lemon juice, bitter orange peel, anise and lanolin are an attractive foil to refreshing flavors of melon rind and toasted coriander. The mouthwatering finish is structured and complex and displays mature fruit notes.
The grapes for this blend were primarily sourced from The Spanish Springs Vineyard, which is located two miles from the Pacific Ocean, sheltered behind the coastal range. The soils are mostly clay and shale, fertile and well draining. Given this terroir, the grapes produce wines of focus, character and racy acidity. Light crushing, before long pressing and full oxidation of the juice, was followed by a quick consolidation of the free and press runs before racking to barrel for fermentation. Neutral oak barrels were used (only 5% new) for fermentation and the wine aged for 12 months in oak. Before bottling, the wine was racked once and then lightly fined and filtered.