Nose
Delicate pear and floral notes backed by toasty almond.
Palate
On the palate, one finds lively citrus, toast & apple flavors overlaid with persistent effervescence, a creamy mid-palate and toasty finish.
Winemaking
• Whole cluster pressed to avoid bitter compounds
• 20 to 25% of the premiere taille (first press) used to add richness and structure
• Juice is naturally settled overnight (debourbage) to encourage a clean fermentation
• Proprietary yeast used for the second fermentation provides a delicate house signature
• Blend of 20 different base wines fermented in stainless steel tanks at 55F to 60F
• Wine spent a year and a-half en tirage (on the yeast)
Food Pairing
A tremendously versatile wine that is equally delicious with shellfish, crab, roasted chicken or sushi. Seasoning affinities include lemon grass, fennel and white pepper. Look to hard aged and triple cream cheeses with Meyer lemon compote for the cheese course.
