After the grapes were whole-cluster pressed, the juice was fermented with natural yeasts in barrels (33% new), where it finished malolactic fermentation. After a blend was assembled, the wine was divided between oak and stainless steel barrels and aged 17 months before bottling. The wine begins with aromas of marmalade and butter. The wine has a creamy texture, with flavours of citrus, ripe pear and nutmeg. The finish lingers.
August 2018