Nose
The nose has the haunting perfume of magnolia flowers and scent of white peaches, with suggestions of ripe Bosc Pear, sweet green grass, exotic saffron and a touch of lavender honey. But wait, there’s more: A bit of bergamot orange blossom, jasmine, and key lime custard, quince and Madagascar vanilla.
Palate
These aromas are echoed on the palate adding a light, deft, fresh acidity; a savory wine, perfect with all manner of seafood and lighter entrées.
Winemaking
Gentle pressing of the fruit, indigenous yeast, stainless steel fermentation, completed malolactic fermentation, extended lees stirring for 5 months
Food Pairing
Oysters, cassoulet, grilled veggies. Staff favorites include blackened fish tacos - or if you're feeling fancy, lobster tacos!
