Stainless steel fermented. No malolactic fermentation to retain the fruit’s natural acidity. Stirred on the lees for three months to extract fuller body and additional aromatics. Aged in French oak puncheons for seven months. Medium gold hue. Papaya, hay, limestone, and a touch of cream on the nose. The palate is full-bodied with flavors of sweet cantaloupe, papaya, custard, mandarin orange, with a crisp and mineral finish reminiscent of a Bordeaux white.
