Fermentation on solids was started in refrigerated stainless steel tanks and then transferred to oak for barrel fermentation. Lees stirring occurred and a partial (40%) malo-lactic fermentation was allowed.
Maturation: Up to 7 months in new and seasoned French and American oak barriques.
Nose: Lifted melon and peach characters.
Color: Mid-straw with vibrant, youthful tones
Palate: Rich, ripe stone fruit flavors with a supporting backbone of oak. Long, lingering finish.
Food Suggestions: Seared tuna steak with oven-roasted tomatoes, steamed green beans and a light citrus dressing.
Serving Temperature: Best enjoyed lightly chilled.
Cellaring: Up to 4 years, best consumed young.