A combination of tank and barrel fermentation was used to provide both creaminess and intense minerality, while malolactic fermentation was blocked intentionally to retain acidity on the naturally plum white grapes. The resulting wine is rich with a full-bodied palate that supports creamy flavors of apricot, yellow peach, honey, yellow apple and citrus blossom.

• Practicing organic
• 80% Marsanne, 20% Roussanne
• 35+ year old vines
• Very rocky gravel soils
• Indigenous yeasts
• No malo
• Fermented and aged in 50% 1 year old Burgundy barrels, 50% stainless steel