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