Aromatics of citrus blossoms, lime, lemon and orange. Brilliant golden in color. On the palate, ripe pears, warm spices with highlights of nutmeg and cinnamon (pear compote). Finishes with mango, tropical fruits with an acidity that keeps it fresh. Age worthy! In three to four years this wine will darken and present with more savory notes.
We were completely caught by surprise. Brix reports for 24 September was 21.0 and the 1st of October was 24.4. Sugars increased quicker than we had anticipated, and Lynn went to Santa Barbara as soon as she could to pick up the fruit. It was slightly sunburned but otherwise in good condition. Whole cluster pressed and fermented in stainless steel at 58-60 oF. Fermentation lasted four weeks and the wine was racked off gross lees after six weeks. Batonnage was performed for six weeks on fine lees. Eighty gallons were racked to hogshead.
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