tangerine, honeysuckle, pear, nectarine, and tropical flowers


fruit driven with flavors of tangerine, lime, and nectarines, stone fruit flavors.


The fruit was hand harvested and whole cluster pressed directly after picking and fermented in stainless steel tanks. The tank was chilled down to 50F so that the juice would undergo a cool, slow, and steady fermentation. All of this was done in an effort to preserve the beautiful floral and citrus flavors. The finished wine was aged on the lees and prevented from undergoing malolactic fermentation. We limit the wines exposure to oxygen and bottle in early January to harness the bright fruit, crispness, and pure nature of this wine.