38% Viognier, 33% Chardonnay and 29% Petit Manseng
Stainless-steel fermentation allows the true expression of each variety to stand out without oak getting in the way. This process highlights the tropical notes of Petit Manseng and stone fruit aromatics of Viognier that are so prevalent in this wine. Stone fruit stands out on the palate, followed by a lemon zest that envelops the mouth with quenching acidity. The wine finishes with lingering tree fruits.
A floral aromatic note comes across first followed by white flowers. This wine is lush and round on the palate, highlighting the honeyed note. Underripe peach and starfruit flavors dominate the palate.
Barrel fermenting the Chardonnay allows the small amount of new oak to integrate seamlessly into the wine. This contributes freshness and subtle oak notes, along with yellow apple and ripe quince. The “batonnage” stirring of the lees as the wine ages adds a creaminess that balances out the bright acidity the wine contains as a result of not going through a full Malo-lactic fermentation.
White Wine blend comprised of 89% Vidal Blanc and 11% Pinot Gris
The aromatics are reminiscent of tropical fruits with petroleum notes that quickly change to tree fruits. A citrus spiciness comes through first on the palate led by the wine’s good acidity, while the residual sugar brings about a lychee and melon note that add a long lingering finish to the wine.
