A rich nose of grapefruit, white peach, lemon verbena, pineapple, lychee and hints of geranium. A zesty orange attack leads to a juicy mouth of pear, green mango, tangerine, and guava. The lemon/lime finish is long and clean.
Double Gold - 2018 New Orleans International Wine Competition
The 2016 growing season started with a normal winter that was followed by a normal bud break in March. Warm but unsettled weather followed resulting in good uniformity and a good set. Hot spikes in July made for a speedy and uniform verasion in reds but also resulted in early sugar accumulation in whites. Cool, ideal ripening weather prevailed in August through the start of September. A heat wave at the end of September and three rain storms in the early part of October made for disparate ripening circumstances resulting in diverse choices by winemakers on pick timing.
Ultimately, 2016 will be characterized by a high sugar, high tannin year as the brix’s were high relative to the physiological maturity in white varietals.
Normal berry sizes and larger than normal clusters yielded good weight resulting in a return to normal to above normal vineyard yields.
Vinification: Cold barrel fermentation
Barrels Type: 228-L Burgundy/French oak barrels
Barrel Forest: Allier, Vosges, Tronçais
Barrel Toasts: M, M+
Cooperages: Francois Ferres, Cadus
Primary Fermentation: 100% inoculated with saccharomyces cerevisiae(X-16, Montrachet)
Secondary Fermentation: 15% inoculated with MBR 31 ML-bacteria
350 cases produced.