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Subtle notes of vanilla bean and brioche complement distinctive citrus aromas such as Clementine tangerine and lemon zest. Fermenting in stainless, as well as barrels, brings focus to the bright fruit characters of white nectarine, pear and green apple. Aging in mostly neutral French Oak for nine months allows the fruit to remain on display, just
as we taste it in the vineyard. Less than one-fifth of the wine is aged in new French Oak to add mouthfeel. A small portion of the wine is allowed to complete malolactic fermentation resulting in a crisp, fresh taste with a solid acid backbone.
Fresh citrus flavors in this wine pair well with poached or grilled seafood, shrimp or crab with spicy aioli, baby greens tossed in citrus honey vinaigrette, avocados, fruit salsa, shaved fennel, tangerines and triple crème cheeses.
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