This medium bodied wine has aromas of pineapple, citrus peel, ripe apricots, and a touch of banana. The palate is treated to the lively acidity to balance the wine's residual sugar. Enticing flavors of pineapple, Meyer lemon, and orange peel sit on the tongue and linger on and on. Drink now or cellar and enjoy its evolution in the bottle for many, many years.
A total of 3.34 tons of estate grown grapes was harvested on September 30, 2019 with 21 brix natural sugar, 16.5 g/l TA and a 2.93 pH. The grapes were destemmed, pressed and inoculated with yeast. A cool fermentation at 59-60 degrees lasted for 26 days. The wine is cold and heat stabilized and filtered. It has 11.7% alcohol, 12.1 g/l TA, a 3.23 pH and 4.0% residual sugar. Approximately 195 cases.