The 2004 release finds itself in good company with vintages past...

Scents of the classic Mosel portion (white flower and peace) are nicely offset and deepened by more “West Coastified” aromas of quince, linden blossom clover honey, and even a little tuberose. The home fermented portions behaved themselves and spent 4 weeks reducing the sugar to dryness. The temperature was monitored and kept constant to control the fermentation and retain that which is created in the vineyard. The lees were held in suspense in order to scavenge the oxidative natives. The acidity offers the proper pucker and cleanses the palate in a savory manner.

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