Winemaker Notes
The grapes were pressed whole cluster and then subjected to three different fermentation methods, including neutral barrel fermentation, stainless steel sur lie fermentation, and cold crashed stainless steel fermentation without lees contact. The wine was then aged entirely in stainless steel to preserve its freshness.
Production
50 Barrels
Other Notes
Nose: Gooseberries Feijoa Wet River Rock Apricot blossom Palette: Apricot Bee pollen Pineapple Finger Limes
