Description
From the Winemaker:
Harvested for optimal flavor development when sugars were still low and acids high, the grapes were whole-cluster pressed and sealed for 24 hours. The clean juice was then put in barrel and allowed to spontaneously ferment over several months at cold temperatures. The wine went through full malolactic conversion and spent 17 months on the lees prior to being bottled in March of 2019. Unfined.
Honeydew melon, Japanese pear, apricot, honeysuckle, apple-blossom, nutmeg, brioche, and lemon curd. Melon is echoed on the palate with notes of lemon, tangerine, toasted almonds, and fennel. Lovely, integrated acidity balances the palate weight.
90 points – Wine Spectator
“Supple and sleekly layered, with expressive spiced apple and lemon zest flavors that glide along a vibrant finish.”
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