The 2018 season was fairly ideal, with a cool summer and harvest season giving us long hang-time. This allowed us the luxury of picking exactly when we wanted, when the sugars and acids were in perfect alignment. The resulting wines have the excellent balance of lushness and crispness we love. The nose is lively with Meyer lemon, green apple, tangerine, with a lovely gardenia floral accent. There's an oyster shell minerality to the aromas, and a touch of fresh almond nuttiness. In the mouth, the lively/creamy dance continues in a beautifully balanced way, with vivid citrus notes leading the way, rounded
out with Fuji apple, pear, and a little mango at the end. The finish is long and bright, lingering with a fresh yet rich key lime pie note. This crowd-pleasing wine will match
anything from risotto primavera and chicken salad to grilled halibut and pork chops in a white wine cream sauce.
This is a 100% barrel-fermented wine from such stellar sites as Mill Station, Sullivan and Walker Hill. Lively, fresh and focused, it has great acidity and tension, a pleasing energy and minerality that boosts lovely flavors of green apple, Meyer lemon and mango, finishing with balanced richness.