Bronzed straw. Aromas of fresh fennel fronds, lemon curd, passion fruit, green apple skin and a bit of a juniper quality emerge. The palate is juicy and warming with underlying cilantro flavors and apple pulp. There is a juiciness that must be tasted to be experienced and the finish is long and direct with just enough chalky tannin to give a gentle tug of the reins.
Cold soaked for two days in stainless tanks and then left to warm. 2 weeks of gentle pumpovers and light hand plunging, fermentation was seeing the finish line. The grapes were pressed at 16 g/L RS and it finished its fermentation in stainless steel. After two rackings and a total of six months in tank, the wine is racked off the gross lees and bottled without fining or filtration and only a light dose of sulfur at bottling.
Farming: Sustainable, Unfiltered/Unfined