This butterscotch beauty invites you in with complex creamy, lemony, and floral aromas. Take a sip and enjoy the wine’s initial round, soft, mouthfeel which floods your whole palate. After the initial round entry fades the bright acidity of the wine shows through more with a lingering mid palate and finish.
The grapes were destemmed and pressed straight to barrel upon reaching the winery. The wine fermented in French Oak barrels for a tighter integration of fruit and oak characteristics. We then aged the wine in French Oak for 9 months on the lees, stirring the lees back in once a month to add additional body and creaminess to the mouthfeel. Malolactic fermentation started naturally in barrel, and we halted it at 50% completion, lending some buttery characteristics while still retaining some of the green apple notes malic acid is known for.
A very food forward wine that will pair perfectly with shrimp scampi, chicken paillard, or a fall squash galette.
Aged sur lie in French Oak for 9 months.
90 Points, Wine Enthusiast
Silver Medal, Orange County Fair
125 cases produced