The grapes were harvested on four separate days to achieve ideal ripeness—at 23.1 brix. Each lot was pressed and directly put into French oak barrels (10% new) to ferment. The wine stayed there for 14 months on its lees and was then racked and lightly fined before being bottled unfiltered in February 2018.
This wine is pale straw in color with aromas of toasted hazelnuts and sea breeze. On the palate, there’s a striking acidity and crispness, laced with textural richness and a power that leads to a juicy finish.
96 pts Jeb Dunnuck