The nose has the haunting perfume of magnolia flowers
and scent of white peaches, with suggestions of ripe Bosc Pear,
sweet green grass, exotic saffron, a touch of lavender honey
and Meyer lemon zest. But wait, there’s more: A bit of
bergamot orange blossom, jasmine, and key lime custard,
quince and Madagascar vanilla. These aromas are echoed on
the palate adding a light, deft, fresh acidity, flinty mineral
character; a savory wine, perfect with all manner of seafood
and lighter entrées.
Gentle pressing of the fruit, indigenous yeast, stainless steel
fermentation, extended lees stirring for 5 months.
Food Pairing Notes
Oysters, cassoulet, grilled veggies, cheese course. Also lovely with spicy Thai food. For something totally unexpected, try pairing with creamy pistachio soup.