Ripe yellow pear, fresh pineapple, and tangerine all take turns in your nose, with a slight baking spice and pie crust envelope that tries to keep the fruit and match bomb contained.
The October grapes we first carbonic macerated and then pressed into a stainless tank.
The nose on this wine is much more reserved than the previous vintage, but there is depth.
Chalk, and crushed rock mineral aromas are underlined by fresh pear, green apple, and honey.
We used carbonic maceration for 7 days in stainless tanks and then pressed the grapes into one of our 2000L concrete diamonds, a 1500L clay pot and a 500L clay pot where it finished fermenting.
We kiln dried the fruit for 5 weeks and then carbonic macerated in stainless steel tank for 7 days.
There is a lot going on in our first white blend. The nose is intense, fruit forward, tropical and floral.
Ripe apple, pear, and honey with a touch of clean linen aromas.