Forty-five percent of the grapes were crushed and macerated for four hours before pressing in order to extract the aromatics and structure intrinsic to Gewürztraminer. Fifty-five percent was direct-pressed to retain the acidity and bright flavors of the varietal. Once pressed, 62% of the juice was fermented in stainless steel; the remainder went to neutral French oak barrels and puncheons.
The use of neutral oak ensured good mid-palate weight without overwhelming the wine's aromatics.
With aromas of orange zest and narcissus, this wine offers subtle flavors of peaches and melon. This wine is a classic dry California Gewürztraminer. Lovely as an aperitif, it has enough rich fruit to hold its own with mild Thai curries or spicy sausages.