The fruit was picked multiple times with live acidity and bright citrus in mind, more in style with Kiwi than California. As usual a part of the fruit was picked 24 hours ahead, pigeaged, combined with the rest of the fruit, then whole cluster pressed. It was barrel fermented in combination of neutral oak and stainless steel barrels.
A Sauvignon Blanc with tension and focus, it shows aromas of nose of grapefruit,melon and white flowers. It is lively and complex, showing an exquisite balance of fruit and acidity with flavors of meyer lemon, apples and, of course, Pamplemousse. It finishes clean, though at room temperature its waxy skin tannin shows, and perhaps a slightly bitter peach pit. While it is easy to quaff on a warm afternoon, we have been surprised at its structure. It will be interesting to watch it develop over the next few years as it sheds its acidity and gain complexity.