This wine is produced from estate grown vines. All fruit is hand harvested followed by cluster sorting at the winery before pressing. The grapes are whole cluster pressed in a pneumatic press, followed by settling of the must with dry ice. The wine was fermented at 64° F in stainless steel tank. No malolactic fermentation. Aged for almost 2 months on fine lees for increased texture and mouthfeel.
(all stainless steel) Limpid straw-gold. Meyer lemon, green apple and honeysuckle on the tightly focused nose. Taut, refreshingly bitter citrus pith and quince flavors deepen and stretch out on the back half. Closes long and minerally, showing very good focus and lingering florality. Spain’s New Releases, Part 2: Triumphs and Travails – May 16, 2017