Transparent straw in color, the fresh aromas of passionfruit, lime leaf, and nectarine leap from the glass, following through with bright acidity, lemon verbena, wet stones and hints of tangerine and lychee on the palate. It finishes with a sweep of minerality, snap pea, smoke, and lime peel notes.
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||Mayacamas Mountains / Sonoma County
||March 17, 2017
Blocks E1 and E2 were hand-harvested in a single day. The whole clusters were gently pressed within hours of picking in a pneumatic press, combining free run and light press fractions. The heavy press was discarded to avoid tannic characters. This juice went to an insulated stainless steel tank on its own wild yeast to partially cold ferment at 54-58 degrees, then finished on its lees in neutral French oak barrels for six months without stirring. Extended lees contact without
stirring adds roundness and depth while preserving the fruit. Malolactic fermentation was arrested to preserve the fresh, delicate fruit flavors.