Nose
Crème brulee crust, vanilla bean, and tree ripened peach aromas saturate the nose.
Palate
Umami texture, and white nectarine juice fatten up the palate. One is left with the aromas of fresh pastry dough, the perfume of lychee, and a hint of toast on the finish.
Growing Conditions
Vineyards: Berlenbach Vineyard, Atlas Peak Vineyard
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Bottling
The wine was bottled neither filtered nor fined on Aug. 22, 2002.
Winemaking
Harvested at 24.9 brix, the grapes were barrel-fermented on native yeasts and aged in 100% new François Frères French oak barrels for 11 months. The wine also progressed through 100% malolactic fermentation.
