White gold in color, the wine presents notes of stone fruit and citrus, which are subsequently framed on the palate by a pleasant line of minerality and acidity.
The fruit was picked in early April and whole bunch pressed on a gentle press cycle. The juice was lightly settled and run to barrels (20% new) for 11 months. Primary fermentation occurred either spontaneously using indigenous yeasts or with small amounts of cultured yeasts. The wine went through complete malolactic fermentation in spring and stayed on its lees, with some stirring, until it was racked from barrel for bottling in March.