Grown at 1,400 feet of elevation, above the fog line but with big diurnal temperature swings and ample exposure to midday and afternoon sun. The fruit was whole-cluster pressed and barrel fermented in French oak, one-third new, and all lots went through malolactic.
The acidity is modest, but the wine has good structure and more finesse than its analytics might suggest. It’s a strong yellow color, like late day light. It has acquired barrel notes that give it spice and aromatic substance, but there are suggestions of yellow fruits (tropical and orchard) amidst that vanilla and sappy wood. The body is expansive and smooth, a velvety purée of ripe fruits and forest with a creamy custard mid-palate. The finish has a curious sense of lingering pine.
Pair this substantial wine with roasted poultry, halibut and other meaty fish, or alpage cheeses (Comté, Beaufort, and their ilk).
14.1% abv | $39 (sample) 190 cases made