Light oak, aromas and flavours of vanilla, caramel, dragonfruit, and lemon peel. Smooth, buttery mouth-feel. Try with semi-soft mild goat and cow’s milk cheeses or herb-crusted halibut.
Picked early, September 26th, to preserve grassiness, a typical varietal characteristic. Slow, low temperature fermentation for about 18 days. Gravity clarified and kept in 2 year old American oak barrels for 21 days to enhance mouth-feel and overall aromas & flavours.