Nose
The wine opens up with Meyer lemon zest and delicate floral aromas.
Palate
This leads into the mouth with a fine, creamy mousse with crisp green apple, lemon curd and black cherry. The long finish wraps up crisp bringing toasty brioche and a little fresh ginger zing.
Wonderful flavors of buttery pastry combined with ripe Meyer lemon and grapefruit notes with a slight hint of apple hiding in the finish. The clean, crisp acidity helps to cleanse the palate after each bite.
Growing Conditions
The 2006 vintage began slowly with a cool, wet spring and a frost that reduced crop. Cool weather continued until harvest, prolonging the ripening process and, combined with moderate yields, produced fully flavored fruit with excellent acidity.
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 flavors 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 17 wines, hand selected from our best press fraction (or cuvée).
Aging
9 years on the yeast.
Food Pairing
Pairs remarkably well with young ripe triple cream cheeses and robust blue cheeses with honey. This special cuvée is seafood’s best friend, the delicate citrus flavors pair perfectly with raw oysters, mussels, clams, spicy curries and sashimi. The buttered pastry flavors bring out the richness of fresh Dungeness crab, lobster, caviar, and smoked sturgeon.
