The 2006 vintage layers a distinctly Muscat (and musky) perfume base with nectarine and elderflower, resulting in a highly aromatic wine with a zesty finish capable of uplifting the end of a meal with a delightful finale.
The lightest touch of sugar (5 percent) ensures the wine coats the palate lightly, finishes cleanly
Bottled March 2007.
Whole cluster pressed
Cold fermented, 45 °F
Pairs nicely with panna cottas or crème brûlées, and citrus flavors such as a vanilla blood-orange reduction.