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Relying on naturally-occurring yeasts, we fermented 80% of the grapes in 900-gallon French oak casks, called foudres, with the remainder in previously-used small French oak barrels. 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 crisp, elegant flavors of passion fruit, lemon grass and a hint of mineral at the end of the long finish are perfect with a green salad topped by Chèvre cheese, grilled seafood or sautéed chicken breast.
"Slightly reduced aromas of flint, lemon grass and grapefruit. Juicy, brisk and quite dry, with flavors of kiwi and grapefruit framed by firm acidity. On the tart side but not lean or sharp. An uncompromising, cool style, with very good energy and cut."
89 Points
International Wine Cellar
"Bright and racy, featuring clear lemony flavors supported by sweet pea, lime zest, passion fruit and grapefruit notes. Appealing for its intensity and mouthwatering finish. Drink now. 14,008 cases made."
88 Points
Wine Spectator
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