Pale gold in colour, enticing fruit aromas of pineapple, guava and Mandarin orange are accentuated by floral notes of honeysuckle and citrus blossom. An intriguing yet subtle hint of crushed seashells adds to the complexity of the nose. On the palate, the entry is plush with a seductive, silky texture that complements the harmonious blend of tropical, citrus and stone fruit flavours that are softened by creamy vanilla, clove and nutmeg. The acid profile is mouthwatering, impeccably balanced and well integrated, while a kiss of minerality and a long vibrant finish rounds out this unique white blend.
A dry mild winter gave way to an early bud break to start off the growing season. Spring conditions were warm and windy, which resulted in a bit of shatter and a lighter than normal fruit set. Temperatures warmed up in late spring and were consistent all the way through September. This consistency brought an overall balance to the acidity and sugar levels, resulting in high quality fruit, but yields that were reduced by 20%.
The grapes were whole cluster pressed and the juice was chilled to 35ºF to allow the solids to settle. Once cooled, 80% of the juice was transferred to French oak barrels for fermentation, of which 25% were new barrels. The Marsanne was barrel fermented separately in neutral oak and after fermentation, the wine aged on its lees for an additional twelve months. The remaining 20% of the juice was fermented and aged in stainless steel tanks and then blended with the barrel aged wine in December of 2015. The blend aged together for another four months until bottling in April of 2016.