WINEMAKING Harvested at its peak of ripeness, the juice was ‘wild’ fermented in oak barrels with one batonnage per week. Fermentation was initiated at 16° C (53° F), and increased in the final phase to 20° C (57° F). This wine was aged for 9 months in 100% French oak barrels, 8% new barrels.
TASTING NOTE Nose: Subtle aromas of white fruits such as pear and pineapple, and some citric hints complemented by a light touch of dried fruits. Palate: Well-balanced and mineral on the palate, with a sharp acidity that intensifies the flavors. The mouthfeel is amazingly deep, driving the wine through to a remarkably long finish.