AROMAS & FLAVORS
This light, straw-hued wine has aromas of citrus, jasmine and lightly toasted hazelnut. The bright, clean minerality on the palate gives way to notes of Meyer lemon preserves, lime zest and white nectarine with a subtle finish of toasted graham cracker.
WINEMAKING
The grapes were gently whole-cluster pressed and transferred to tank after harvest. After a day of cold-settling, the juice was inoculated and racked to 30% new French oak barrels. It then underwent regular stirring of the lees for added texture and complexity. All lots were kept separate throughout vinification and aging to ensure character distinctiveness and quality. After aging for 18 months in barrel under cool cellar conditions, the wine was bottled.
VINTAGE
The 2017 vintage started off with an extended cool growing season staging us for a later than normal start date to harvest. We had some concerns, but just like clockwork, we got some intense Labor Day heat which pushed the vines to maturation. The disease pressure was low and quality was good so having a little patience was a good virtue to possess. We also had the anomaly of a hard frost the first week of October with temperatures dipping down to 29° in some of the lower elevation blocks pushing us to pull in the last bit of fruit quickly. Harvest wrapped up on October 23 with mother nature delivering us a roller coaster of weather but with it a nuance and diversity of fruit expression.
