Mouthfeel and aromatic nuances to the rich lemon zest, Maui Gold pineapple and star jasmine aromas.
There are gobs of flavor and textural qualities to the wine that embody both tropical and citrus fruits, crème brulee, lightly drawn butter and sweet French oak.
This pristine fruit was “whole cluster pressed” and the juice was cold settled and then racked to small, once-used French oak burgundy barrels. Native yeasts fermented the juice slowly over a two and a half month period. It underwent full malo-lactic fermentation which added complexity, mouthfeel and aromatic nuances to the rich lemon zest, Maui Gold pineapple and star jasmine aromas.
It “flies solo” or will pair effortlessly with shellfish, Hamachi and Chicken Marsala.