brightly scented with spiced pear and honeysuckle.
The mouth‐filling palate unfolds in
velvety, well‐articulated layers of fresh Fuji apple, kumquat, yeasty brioche and vanilla bean
with white ginger and flinty minerality enlivening the enduring finish of this distinctive
2008 began with an exceptionally dry spring and early bud break. Frosts in
April significantly lowered cluster counts. Weather stabilized and warmed through summer,
with warmer temperatures continuing through harvest. A smaller crop of high quality fruit
was able to ripen fully and evenly, developing an excellent balance of sugars and acid.
Overall, the 2008 wines are bright and expressive with well‐articulated flavors.
Unblended, unfined and unfiltered; bottled January 2010.
Whole cluster, direct to press, cold
Barrel‐fermented with indigenous yeasts; 7 months to completion
Concurrent, spontaneous malolactic fermentation in barrels
Aged 16 months in Damy and Seguin Moreau French oak barrels; 63% new. Aged sur lies; biweekly bâtonnage.
Luminescent pale yellow in color.