Nose

Bright aromas of apple, tropical fruit and baked bread, which intermingle with hints of lemon blossom, vanilla wafer and baked pear.

Palate

Candied citrus, green apple, apricot, and pineapple vibrate on the palate, which ends clean and refreshing with a quenching drive.

Winemaking

Small lots of malolactic- and barrel-fermented wines are added for complexity. Barrel Fermentation: 18%

Aging

The wine is aged on the yeast lees in the bottle for over two years prior to disgorgement.

Food Pairing

While this wine can be enjoyed by itself as an apéritif, it is also perfect with fresh oysters and other shellfish, crab cakes, ceviche and grilled sea bass. It is also delicious with lemon chicken and Thai curries. Serve with aged Gouda or other hard cheeses, and as a counterpoint to soft triple creams.