Nose
The nose begins with honey, ripe apple and peach.
Palate
These characters continue into the mouth adding pear and black cherry in background. The mouthfeel is full offset by bright acidity continuing into a crisp finish with a touch of fresh ginger.
Growing Conditions
he 2008 growing season will be remembered by Carneros grape growers as a challenging year, one that required more attentive care of the vines. Despite the year’s challenges the fruit quality was excellent as the lower yields producedhighly concentrated fruit flavors.
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 dozens of base wines, which will be then bottled and aged sur-lie.
Aging
The wine is aged in our underground caves for over eight years.
Food Pairing
The vivid acidity and stone fruit rich flavors of this special cuvée, compliments a variety of dishes from sweet to savory. Pair with grilled shrimp tacos with peach salsa or glazed honey sesame chicken. Wild rice salad with feta, parsley and dried Bing cherries complete lighter main dishes. Also compliments a wide selection of soft cheeses such as La Tur and even fresh chévre.
