Nose
The nose opens with bright, crisp green apple, with a touch of honey.
Palate
The mouth adds stone fruit, citrus and black cherry. The acid is bright and the mouthfeel is crisp leading into a long finish with a touch of Meyer lemon zest.
Growing Conditions
The growing season of 2009 began with a mild spring with budbreak right on schedule in March. Through the summer the temperatures were ideal: mild with only a couple of heat spikes. Harvest began mid-August and wrapped up at the end of September.
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 ferment in stainless steel tanks at 55-60°F. After 6 months of the first fermentation, the winemaking team assembles the final blend from dozens of base wines, which will be then bottled and aged sur-lie in our caves for 7 years before disgorging. The wine is finished with dry dosage and cork aged for another 6 months before it's released.
Food Pairing
The vivid acidity showcases the crisp green apple and honey notes of this special cuvée graciously. Cherry and stone fruit flavours create a lively match for spicy curries or Thai influenced dishes. The citrus components are an impeccable match for buttery Belgian waffles with orange marmalade mascarpone to berry scones served with lemon curd.
