Aromas of clementine, tangerine, custard and toasted almond highlight well-balanced fruit and acid levels. The soft, silk flavors have a nice minerality with notes of Honeycrisp apple and caramel that linger on the round finish.
A warm dry Spring, followed by plentiful rainfall between fruit set and veraison leading to good canopy and crop development. Late Summer through the end of Harvest was cool and dry with a beautiful, long, slow ripening of the fruit.
Produced in the traditional Burgundian fashion including partial barrel fermentation and complete malolactic fermentation.
Halibut, ceviche, sauteed chicken with lemon butter, light pasta dishes.