Nose

Tuberose, night-blooming Jasmine, fresh cut pineapple, Chinese white pear, salt water taffy, and cake batter on the nose.

Palate

White peach, white currant, golden kiwi, sweet lime, loquat, warm spiced braised quince, and vanilla bean poached pears on the palate. The finish is mineral, lively, and textural.

Winemaking

Whole cluster pressed into stainless steel. Long, slow, cool fermentation at 60F. Partial malolactic acid fermentation

Aging

Aged in neutral 265 L barrique, 500 L puncheon, and stainless 10 months before bottling