Golden yellow color with aromas of sweet egg custard, vanilla, honeysuckle, and dried stone fruits with a hint of nutmeg. Unctuous and rich palate with flavors of tangerine and fruit cocktail, including apricot. Full mid and side palate with a medium finish.
We co-fermented this trio of white grapes harvested from the same vineyard and barrel fermented the wine in 100% acacia barrels. After fermentation we also aged the wine in acacia barrels and allowed it to complete 100% malolactic fermentation. During aging we practiced lees stirring once a month and aged the wine on the lees for months. The result is a richly golden colored wine with a complexity and a luscious mouthfeel.
Classic roast chicken or turkey. Richer fish dishes like salmon. Creamy pasta. Roasted cauliflower or broccoli. Fried goat cheese medallions on a butter lettuce salad.
Aged in acacia barrels for 8 months.
33% Viognier, 33% Marsanne, 33% Roussanne
66 cases produced