For complexity and texture, we did a traditional pigeage on roughly one third of the fruit, leaving it in bins for three hours skin contact before pressing. To accentuate the signature fruit and natural nuttiness of our estate grapes, we also fermented this wine with 100% indigenous yeast. Aging occurred in both barrels (85%) and larger casks (15%), all of which were French oak (5% new). The wine was fermented sur lie for 9 months and underwent 92% indigenous malolactic fermentation.

The nose of this wine offers dazzling aromas of fresh orchard fruit, including Asian pear, ambrosia apple and white peach, as well as richer notes of lemon curd, poached quince, hazelnut, a hint of grassy herbaceousness, and a saline minerality. On the palate, flavors of spicy pear and nectarine are supported by seamlessly integrated oak and a backbone of acidity, resulting in a lovely texture, and a long, resonant finish.