Description

Fermentation takes place in French oak barrels of which 20% are new. The wine remains in barrel for eight months, the lees are stirred regularly, and the wine can finish malo-lactic fermentation. The Cuvee consistently exhibits excellent depth of flavor, wonderful acidity and complex aromas. The Santa Maria vineyards add a tropical fruit character to the wine, flavors and aroma of mango, pineapple, and papaya. The Sonoma vineyards attribute citrus character and acid to the cuvee. The Mendocino vineyard, Lolonis, has a flavor profile that leans toward apples aromas of apples crisp and cinnamon.