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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 salads.
"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."
91 Points
International Wine Cellar
"There's a terrific jolt of acidity in this wine, which has distinctive grapefruit, Meyer lemon, lime, passion fruit, fresh asparagus and jalapeño notes, with good density and concentration. Drink now. 13,965 cases made."
89 Points
Wine Spectator
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