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We fermented 80% of the grapes in
previously used small French oak barrels with the rest
in 900-gallon French oak casks, called foudres, using
only naturally-occurring yeasts. We then aged the
wine six months on its lees (the spent yeast) in neutral
barrels. These techniques add body while showcasing
the wonderful fruit, not masking it behind new oak.
The wine's mouth-watering acidity and elegant flavors
of tropical fruit, lemon grass and a touch of mineral
at the end of the long finish are perfect with grilled
seafood and chicken, creamy pasta dishes or summer
"Pale silvery-yellow color. Aromas of lemon, grapefruit and spices, with a hint of lanolin. Juicy and brisk but ultimately supple, with intense, medium-bodied flavors of grapefruit and licorice lifted by minerals and flowers. Finishes brisk, firm-edged and long."
International Wine Cellar
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