Here come those aromas again: ginger, lemongrass, cantaloupe, flowers of some sort, with a touch of herb and mint.
The minerality and acidity are the thread that tie everything together and keep the wine lively.
2007 is a magnificent vintage overall. A long temperate growing season in Napa Valley resulted in intensely flavored grapes with ideal harvest conditions.
Bottling Date: February 5, 2008.
We have continued to follow the winemaking strategy that began in 2003. Grapes arrive and proceed to the press without any crushing, and the resulting juice ferments in stainless steel for roughly a month. We select a yeast strain known to enhance the aromatics of the wine. Fermentation: 34 days at 49º
Aging takes place for three months in completely neutral puncheons—500 liter or 132 gallon barrels. The sur-lie aging adds a surprising textural component that elevates the pleasure component of the wine. The raciness is balanced by the creaminess of the barrel aging. A reminder, however, there is no new oak. The goal is to preserve the wonderful fresh fruit quality of the wine.
A light straw color with a hint of green.