On the nose, notes
of lime and honey are coupled with lilac and stone fruit.
A smooth, bright entry
gives way to distinct minerality and hints of Meyer lemon. Mouth watering
acidity beckons you back for another sip.
Early morning and hand harvested, the grapes were quickly brought to the
winery, and immediately went through a whole-cluster pressing, and whereby
entire grape bunches were pressed very gently to extract the juice. This
method minimizes the harsh malic acid and astringent tannins that naturally
exist in the skins, seeds and stems. Winemaker Ana Diogo-Draper fermented
and aged the wine for six months in stainless steel (95%) and four months
in new French oak barrels (5%), a combination that preserves the delicate
aromatics of the fruit, yet enriches the final blend with a touch of sweet oak.