A combination of windswept raspberries, crushed red currants, and fragrant rose petals are present in the aroma, while the palate offers an earthy and well-structured taste that resembles Cheverny rather than California.
Fermented 50% whole cluster in stainless steel. Daily pumpovers for the first 5 days, and then daily punchdowns for the remainder of primary fermentation. The wine was pressed and moved to neutral oak barrels where it completed malolactic fermentation over the following 6 weeks. The wine remained in neutral oak, and was not racked/moved until bottling. The only additive used was S02 (40ppm).
