Sourced from cooler coastal-influenced sites in Sonoma County, grapes are grown in a climate that allows slow ripening and good flavor development. Fermentation and aging occur in a mix of stainless steel and oak (including some toasty oak influence), building layered complexity while retaining freshness; the finished wine sits around 14–14.5% alcohol with a medium body and balanced acidity.
Tasting Notes
The nose shows honey, caramel toffee, rice cake, ripe Bosc pear, lychee, butterscotch, and a hint of lemon and spice. On the palate, it is moderate in weight but rich in flavor, with apple pie, lemon tart, caramel core, toasted oak and vanilla, finishing with bright acidity and a creamy, lingering texture.
Serving and Cellaring
Serve at 10–12°C in a Chardonnay glass; no long decant needed, but 10–15 minutes in the glass helps the oak integrate. Enjoy now or over the next 3–4 years; pairs well with roasted chicken, grilled fish, creamy pasta, or flavorful salads.
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