Lot 1, Harvested September 12, 2013
Lot 2, Harvested September 23, 2013
Whole Cluster pressed
Fermented 75% in a temperature controlled tank
Fermented 25% in neutral barrels
Native yeast fermented
Completed malolactic fermentation naturally.
The fruit is from our estate vineyard located in the Edna Valley. 75% went through long and cool temperature controlled fermentation. 25% was fermented in neutral barrels, which adds a round mouth-feel. The finished wine was kept on the lees until final blending in the early Spring.
This Albariño exhibits gorgeous aromatics of peaches and lime blossom leading into explosive flavors of ripe white peaches and Persian limes with layers of white stone minerals and bitter almond. The finish is long and crisp. This is a multilayered wine with loads of personality.