The grapes were pressed whole cluster, then the juice was left in an open
top tank to settle overnight and pick up some oxygen. The next day the juice was
racked into three 2 year old french oak barriques, and one neutral barrique. It fermented
slowly over the course of 2 months in barrel, then racked and left on fine lees in barrel
for another 6 months.
Tasting Notes: Nose – lemon meringue, apple blossoms, french vanilla, citrus zest
Palate – anjou pear, fresh pineapple, sea shells, wet slate, white flowers