Hand harvested at night to retain vibrant acidity, the grapes were whole cluster pressed to a temperature controlled stainless steel tank to settle the juice, then racked into French oak barrels the following day. The winemaking techniques were classic Burgundian- spontaneous native yeast barrel fermentation, gentle battonage, and spontaneous malolactic fermentation. The wine aged in barrel on fine lees for 18 months, and was racked once before bottling.


Nose: Aromatically alluring, the wine opens with notes of hazelnut, orange blossom, and jasmine. 

Taste: Layered, complex flavors of lemon curd, dried pineapple, and marzipan unfold on the broad yet focused palate. An elegant, deep acidity sustains the weight and natural sweetness of the wine. The finish is long and evolving, exhibiting the traditional minerality of the historic Stanly Ranch Vineyard.