A rich golden wine with intense aromas of bosc pears, mardarines, butterscotch and nutmeg. The palate is medium to full bodied with incredible complexity and balance of sweet oak and ripe fruit and a slight mineral streak through the long finish.
The Three Vineyards was fermented on indigenous yeast in barrel with a max temperature around 79 degrees F. The wine spend was racked off the lees post fermentation and returned to barrel very clean with no lees stirring. The wine spent 10 months in barrel before being blended and filtered. The wine did not go through any malo-lactic fermentation.