Aromas of nectarine with hints of
honeysuckle and lemon peel.
Flavors of stone fruits with notes of
persimmon, lemon meringue and subtle toast. Light, velvety
mouthfeel and a crisp finish.
Scopus vineyard. High elevation, eastern facing
slopes. Climate cooled my San Francisco Bay morning fog
throughout growing season. Rocky, red volcanic soil. Steep slopes, all hand-farmed.
Bottled March, 2021.
Whole cluster press
Native yeast fermentation
100% malolactic fermentation
Aged sur lie with batonnage, 18 months in French Oak barrels, 30% new, 70% once used.
Pale golden hues.