Gold Medal - San Francisco Chronicle
2013
The wine is comprised of 95% , 3% and 2% . Whole cluster pressed and settled for 3 days and then racked off the solids. Cold fermented for 26 days in stainless steel tanks and racked off the lees and aged for 12 months in 3 year old French oak barrels.
The wine has a combination of flavors and aromas of hazelnut, pear, green apple and pineapple with a lingering toasty finish. Nice acidity