Tasting Notes

This dry, classic wine is perfectly balanced, with bright, clean aromas of green melon and Anjou pear. The tastes are similar to the aromas, and as the wine was aged sur lie in neutral French oak, it lends a creamy body with hints of light oak and lime to a full-bodied mouth and long creamy finish.

Production Notes

After whole cluster pressing and cold settling, the wine was racked into small stainless steel fermenters and inoculated with VL3 yeast. Fermentation ensued and remained temperature controlled for approximately three weeks at 50 degrees until the Brix reading dropped to seven degrees. At this point, the fermenting wine was transferred to 10% new French and 90% neutral French oak barrels for fermentation, where it remained on the lees and stirred every two weeks while it aged for six months. The wine did not go through malo-lactic conversion.