A light-bodied, crisp, mineral, and fruity wine with flavors of lemon, melon, nectarine, and white pepper.
68% of this wine was fermented in neutral French oak, and the remaining 32% was fermented in stainless steel. Only the barrel fermented portion saw any malolactic fermentation, and 2 of the 4 barrels were fermented with pied de cuve wild yeast culture. The barrel fermented lots stayed in oak for 6 months prior to assembling the final blend.