Nose
Subtle red apple on the nose with sweet acidity from the Meyer lemon blend together in harmony.
Growing Conditions
The 2007 vintage brought a mild spring, frost free. Below average rainfall produced slightly early bud break. Although berries were smaller, cluster counts were high, allowed thinning to desired crop levels. Three 100-plus-degree days at the end of August were followed by nearly four weeks of moderate temperatures. Long hang time with heat spikes produced a cool, orderly harvest with no dehydration or dimpling of the berries. The fruit was sound, ripe with dark color, concentrated flavours and excellent acidity - all in all, an outstanding vintage.
Winemaking
Grapes are handpicked and transported to the winery in small bins where they are gently whole-cluster pressed to retain the delicate vibrancy and freshness. Only the first press, with the most delicate flavours and aromas, is used for this wine that is fermented in stainless steel tanks at 55-60°F. After 6 months of first fermentation, the winemaking team assembles the final blend from 15 wines, hand selected from our best press fraction(or cuvée).
Aging
9 years on the yeast
Food Pairing
This mature cuvée is the perfect companion to seafood. It brings out the richness of fresh Dungeness crab, lobster, caviar, oysters on the half shell or smoked sturgeon. On the sweet side try a brioche and caramelized pear bread pudding with lemon crème fraiche. For the cheese board try a wide selection of soft cheeses such as Triple Crème Brie, La Tur or even fresh Chevre.
