Hand harvested grapes sorted in the vineyard then slowly whole cluster pressed. Barrel fermented with complete malolactic fermentation and 11 months aging in 30% new French oak followed by four months settling in tank.
Crystalline aromatic purity with white peach, nectarine and pear fruit alongside lemongrass, flint and mineral notes. Powerful driving palate unfolds. Citrus oil, lemon zest and fresh lime juice then ripe stone fruits and almond. Great underlying richness and breadth. Complex savory notes build – celery and sage, beeswax and a smoky flintiness. Deep flavors linger on the lively persistent finish. Serve at no cooler than 55 degrees to allow the natural texture to come forth and drink between 2016 and 2020.