Aromas of jasmine, quince, poached pear and salted almond. The palate is soft and juicy showcasing flavors of citrus blossom, lemon curd and grapefruit finishing with mouthwatering acidity and a saline complex.
100% whole cluster pressed. Fermented in a combination of stainless steel tank (90%) and neutral French oak (10%), using a combination of native and commercial yeast.
Aged 8 months sur lie prior to bottling.
APPELLATION: Temecula Valley | TECHNICAL INFO Alcohol: 13.1% | pH: 3.15 | TA: .630 g/100mL | CASES PRODUCED 293 | RETAIL PRICE $30
High toned lifted aromas of white flowers, honeycomb, caramelized peach and pastry shell. The palate has textural power yet remains graceful and focused with its acid core and tension. The flavors echo its aromas, adding baking spices, wet stone and apricot preserves into the long, generous finish.
52% Viognier, 40% Marsanne, 8% Roussanne. 100% whole cluster pressed. Fermented in a combination of neutral French oak (78%) and new French oak (22%). 100% native yeast, partial Malolactic Fermentation . Aged 8 months sur lie with bi-weekly batonage (lees stirring) prior to bottling.
APPELLATION: San Pasqual Valley | TECHNICAL INFO Alcohol: 13.9% | pH: 3.15 | TA: .700 g/100mL | CASES PRODUCED 368 | RETAIL PRICE $40