For those of you who are a purist at heart.

The fruit was hand-sorted and whole-cluster pressed.  After overnight settling, the juice was racked to barrels for 100% native wild yeast barrel fermentation followed by malo-lactic fermentation.  The wine remained in 85% new French oak barrels for eleven months, during which time the lees were stirred weekly.  The wine was not fined or sterile filtered. 

Rich layers of apricot, peach, almond and lemon drop are seamlessly integrated with yeasty and floral notes, highlighted by vibrant acidity.  This balanced and complex wine is beautiful now but will continue to unfurl over the next several years.  It will run you about $50, but you are worth it....

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