Production
Soils are made up of decomposed granite originating from the Coastal Mountain Range. The grapes are harvested during the night to take advantage of the lower temperatures then a subtle pressing to preserve the attributes of the fruit. After decanting, the must was racked into stainless steel tanks, barrels, and foudres where the alcoholic fermentation takes place. Once fermentation is finished, the wine stays in touch with its fine lees, with periodic stirrings. The wine is aged for 8 months, 52% in French oak barrels (7% first use, 10% second use, 35% third use or older), 20% in French oak foudres, and 28% in stainless steel.
Tasting notes
A classic nose of apricots. Honey and white peach on the palate and a generous finish. Varietal, yet fresh.
Food match
Ideal with cream-based dishes, grilled salmon, or fried swordfish with vegetables.