We fermented in a combination of small (250 gal) concrete egg, Acacia barrels, neutral French oak barrels, and small stainless-steel barrels. We stirred each barrel by hand during the 10 months of fermentation and aging, which adds a touch of creaminess. We kept it chilly in the cellar for a long cool fermentation, allowing the fresh juicy fruit flavors and exotic tropical fruit notes to shine.
It could be described as “California” in style. Just ripe enough to bring out the tropical fruit yet picked early enough to capture the crisp apple and Meyer lemon notes. The bright acidity is in balance with the lush fruit flavors and the essence of creaminess from the time spent on the lees. The crisp finish has richly woven notes of jasmine, pineapple, and Golden Delicious apple.
92 pts - Wine.com
90 pts - Wine Enthusiast
4/5 stars - Press Democrat