lime, pear, white flowers, green apple, and honeydew melon.
risp clean acidity and refreshing cucumber, kiwi, apple, floral and some exotic fruit flavors, citrus and cantaloupe.
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. We prevented the wine from undergoing malolactic fermentation and limited the wines exposure to oxygen. The finished wine was then racked off of the lees twice and bottled in early January to harness the crisp, clean, and pure nature of this wine.