(From 2010 Vintage) Relying on naturally-occurring yeasts, we fermented 80% of the grapes in 900-gallon French oak casks, called foudres, with the remainder in previously- used small French oak barrels. We then aged the wine six months on its lees (the spent yeast) in neutral barrels. The combination of the right clones and cool growing region produced juicy tropical fruit and lemongrass flavors with a touch of minerality at the end of a long finish that are perfect with a wide range of food, including grilled seafood, chicken, oysters, creamy pastas dishes and summer salads.
(From 2011 Vintage) Pale yellow. Orange blossom, grapefruit pith, nettles, white pepper and a pungent whiff of herbs. Brisk, lemony and penetrating, but with a leesy hint and saline minerality giving surprising pliancy to the middle palate. Finishes quite dry, with firm citrus zest and mineral notes.
Wine SpectatorRating: 85/100 - As reviewed by Wine Spectator on 03/31/95