Harvested between September 27th and October 1 st with excellent ripeness: single vineyard from our own Estate. Following crush, we allow a portion of the juice to soak on the skins to enhance varietal character, then ferment at cool temperatures. We barrel fermented 10% of the must in new French & American Oak to increase body on the mid-palate. Fresh and clean with apple and pear notes, we have fermented this vintage quite dry. Pair with seafood, poultry and mild cheese.