The bright pop of ripe Meyer lemon is the first essence one notices on the nose. Ushering you in, the wine follows up with hints of lemon curd and meringue. A touch of oak brings sweetness and tames the zestiness of the sour candy entry to the wine. Continuing on the midpalate, mineral and saline notes balance the creaminess and juicy mango flavors that abound. This bright and juicy midpalate then transitions to notes of lemongrass and white peach on the crisp finish that is reminiscent of candied lemon peels from Mustard’s. Sustainably farmed black sea bass from the United States, lightly dressed with a white wine and butter sauce should pair with this wine beautifully. If you can spare a little of this wine for the sauce, all the better! Recommended consumption from 0 to 5 years.
Here in the valley, it was a warm, dry winter and we didn’t start to see rain and cold weather until the end of March. The mild spring season gave us a great early start, while the summer brought very cool mornings and very warm days. All of these factors provided us with a nice, early season harvest date.
Grapes were picked at night with dry ice added to the bins to minimize oxidation. Once brought to the winery they were whole cluster pressed in a reductive (aka without oxygen) method, then cold settled for 24 to 48 hours. Grapes were native yeast barrel fermented in one-third new French oak, one-third in neutral oak, and one-third in stainless steel barrels. The combination of fermentation vessels allowed bright fruit character to shine through while fully integrating complexity and texture. The wine did not undergo malolactic fermentation and was stirred every other week for four month prior to racking and bottling in May. It was sterile filtered at bottling to keep the wine’s vibrancy and keep from undergoing malolactic fermentation in bottle.