Hand harvested with tiny productions of 2 hl/ha for Sauvignon Blanc and only 0.8 hl/ha for the Chardonnay. The grapes are
whole-bunch pressed in a basket press. The Sauvignon Blanc aged for eight months in inox tank and the Chardonnay aged for 1
year in new 400 liter french oak barrels. Residual sugar in the finished wine is 125 g/l; 10.5% alc.
This is soft and lush on the nose, with a slightly lacquer-like scent. The palate feels thick but nicely acidic, keeping it on an even keel. Flavors of honey, apricot and preserved papaya set up a fleshy, plump finish that brings it all home. A blend of 70% Sauvignon Blanc and 30% Chardonnay. Issue 2511, November 2012
Stephen Tanzer's International Wine Cellar
Pale gold. Lemon pith, ripe pit fruits and spices on the nose, brightened by a suave floral note. Sweet, expansive and spicy, with energetic floral lift giving the candied peach, citrus fruit and honey flavors a light touch. Repeats the floral note on the long, sappy finish, which shows very good persistence and tangy bite for a late-harvest wine. Issue 158, Sept/Oct 2011