Almost clear with green hinged hues and splashes of gold. Stone fruit, granite, white flower blossoms, toast, creamy lemon and some plantain, layered with a slight hint of gunflint and fruity Sauvignon. Mainly stainless steel fermented with a small about of barrel fermented lots blended in. Bâtonnage (stirring of the lees) leads to savory notes. Lees add to mouthwatering sensation. Rich, tight, lean and full with layers of slate, lime, green melon tropical and lemongrass. Retained CO2 keeps the wine fresh after opening and allows for a lower sulfite addition. Grapes picked early for acidity, later for ripeness. Blend for balance.
