The subdued and intricate aromas of white peaches and honeysuckle intermingle with the richness of guava.
Once on the palate, the wines are svelte, with a focused finish that’s neither thin nor light.
The 2011 vintage marked the first year in which the fruit was sourced entirely from the estate. Sold out.
Bottled April 2012.
Whole cluster pressed Cold fermented, 45 °F
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.