Apple, white peach, and ripe Bosc pear aromas, with chamomile and hay notes. On the palate, this wine is fuller-bodied and rich, with nice citrusy lift in the mid palate. Meyer lemon and green apple give way to a creamy spiciness, with just a hint of well-integrated oak. The acidity anchors this opulent wine through the long finish.
Sourced from vines planted in 1994, consisting of Dijon clones 76 & 96 on 5 x 10 spacing with a VSP trellis. This block is at an elevation of 704 feet and consists of Peavine and Willakenzie soils.
The grapes were harvested by hand and destemmed to undergo a two day cold soak before pressing. Then, the juice was racked to stainless and French oak barrels to ferment. After fermentation was complete, the wine was racked off the heavy lees and returned to barrel to age for 16 months until bottling.