Comprised of Wente Clone and Clone 4, a part of the fruit was crushed and given skin contact for 24 hours before being combined with the rest of the fruit that was whole cluster pressed. It was barrel fermented, lees stirred monthly, kept lively with a good dose of malic in the finished wine. It was filtered and bottled in July 2018.
Vinified in our usual way with leaner, lively Chardonnay in mind, it was fermented and bottled with layered acidity and subtle oak in style. At first, it seems a bit reticent but with aeration, it gains complexity. Actually, like many of our reds, it shows better the next day with fuller body, better structure and complexity. In the nose, it shows pear, lemon rind, vanilla, nutmeg, followed by tightly wound, well focused fruit reminiscent of green apples, citrus, stone fruit.