At harvest in early to mid-April, when the fruit has achieved 21º to 24º brix, each of the eleven parcels are gathered, the majority by hand, and most maintained separately throughout the fermentation process. The hand-picked grapes are chilled to 45(F overnight and then gently whole cluster pressed before cold settling. The machine-harvested parcels are picked when cool, early in the morning, and similarly pressed. All pressings are eliminated at this stage.
The clear free-run juice is slowly cold-fermented partly with indigenous and partly with selected yeasts, and depending on the harvest, ten to twelve percent of the wine is barrel fermented with the balance vinified in stainless steel. The wine then spends two to four months on the fine lees. After a selection of the best parcels the wine is blended, gently fined and bottled in September.
Pale lemon straw. Complex aromatics of white peach, lime, lemon blossom and Thai basil. Refreshing palate profile with nectarine and citrus notes that carry long across the palate to a refined chalky and dry finish. This detailed white shows fresh fennel and celery leaf accents to the core of mandarin orange, papaya and lime flavors. Silky and very juicy, with plenty of elegance on the finish.