Fermented about half and half in stainless steel and new French oak, with only one-fifth of the lots going through malolactic. The wine spent six months in one hundred percent new French oak, including two months sur lie with bâtonnage.
The acidity is a solid and complements the oak treatment. Together these form an armature inside the wine, onto which is hung succulent yellow fruits, mostly citrus but also green melon, and silky pome and stone fruit. The first hit on the palate is of daffodils and spring days, but the wine departs in an savory mélange of orchard fruit and field herbs.
It’s elegant, as always, but with heft to let it stand with richer cuisine: Poultry, seafood, and vegetal-inspired spring pastas would be a natural.
13.7% abv | $32 (sample)