Blend of 60% barrel fermentation, using indigenous yeasts to a full malolactic sur lee. 40% stainless steel fermentation using isolated Burgundian yeasts, no malolactic fermentation allowed. Harvest is done in small lots; each lot is fermented separately allowing them to express their uniqueness, then blended together for additional character and complexity.
Bright forward essences of white peach, honey roasted nuts and nutmeg. Creamy tropical flavors with a hint of warm toast and mineral, leading to a rich lemony custard finish.