Medium-to-pale lemon in color with touches of green on the rim. Pronounced aromas of fresh yellow apple, fresh Hawaii banana, brûléed vanilla cream, ripe Colorado peach, toasted ripe pineapple, fresh ripe apricot, and key lime pie. Remarkably fresh acidity and Medium + body. A pronounced flavor intensity with a long finish.
Grown in Yolo Sandy Loam soil; all vines approximately 16-20 years old. Close to the Pacific ocean; vines benefit from fresh cooling breezes from the Maritime climate.
Hand-picked at 24 Brix at the end of September 2019; received by the winery before dawn for hand-sort. Destemmed and then bladder-pressed; fermentation completed by a mix of commercial yeast (VL2, X16, and VL1) and native yeasts in 90% neutral French oak barrels and 10% stainless steel tank, followed by partial malolactic fermentation and 4 months of batonnage.