Its juicy mouthwatering flavors boast layers of tropical fruits and peach nectar accented with apricot croissants. The finish is rich, long and lingering with each layer unfolding beautifully.


It was not fined or sterile filtered and bottled on Aug. 2, 2009.


The grapes were hand-sorted and gently whole-cluster pressed. After overnight settling, the juice was racked to barrels for 100% native yeast barrel fermentation followed by malolactic fermentation.


The wine was aged in 90% new French oak barrels for eleven months on the lees, which were stirred weekly.


This wine has a nice green-yellow color.