Light gold in color, with aromas of baked pear, melon, raspberries, warm spices and buttercream icing. Nice texture on the palate, good acid backbone, and a long finish.
Silver medal at 2011 Intervin International Wine Awards
Hand picked and sorted, destemmed and crushed followed by six hours of skin contact prior to a slow pressing. Cold settled three days, and racked clean into both older French oak barrels and a stainless steel tank. Cool fermentation lasting two weeks using selected yeast strains, with fermentation halted when desired sugar/acid balance was achieved. Aged on the lees in barrel for four months before being combined, cold stabilized, filtered, and bottled.
Cases Produced: 113
Cooperage: Fermented and aged in 80% older French oak and 20% stainless steel
Harvest Date: September 23, 2010
Residual Sugar: 11.0g/l (sugar code = 1)
Total Acidity: 7.5g/l
Drinking best 2011-2013
April 16, 2011
Winery, select restaurants, and online.