Nose

The subdued and intricate aromas of white peaches and honeysuckle intermingle with the richness of guava.

Palate

Once on the palate, the wines are svelte, with a focused finish that’s neither thin nor light.

Growing Conditions

The 2011 vintage marked the first year in which the fruit was sourced entirely from the estate. Sold out.

Bottling

Bottled April 2012.

Winemaking

Whole cluster pressed Cold fermented, 45 °F

Food Pairing

The wine’s acid balance makes it an ideal partner to fattier fish such as salmon belly or tuna; it’s therefore a welcome guest at the sushi bar.