Description
Harvest Note
The season began with a cool spring, but mid-summer saw higher than average temperatures. Late summer was cooler with foggy mornings resulting in slower ripening. The fruit was hand harvested, and the bunches were separated for three types of vinification: whole-cluster pressing, destemming and pressing, and cold maceration for a few hours. These three techniques allow for a blend of flavors and aromatics as well as providing structure on the palate. Alcoholic fermentation lasts for up to 25 days at cool temperatures, further developing the aromatic profile and complexity of the wine. Approximately 30% of the wine is fermented in new oak barrels.
Tasting Note
The wine presents an attractive medium-gold hue. On the nose, it immediately reveals ripe tropical fruit aromas, with prominent notes of papaya and pineapple. Twelve months of barrel aging contributes delicate toasted nuances, layered with hints of vanilla and dried fruit. The palate offers a well-balanced combination of freshness and body, leading to a long, pleasant finish.
Food Pairing
This is a highly versatile wine, well-suited to a wide range of dishes. It pairs beautifully with salmon tartare, lobster, and fresh shellfish, as well as ripe cheeses. It also complements warm dishes such as crab gratin, lightly sauced white meats, and delicate pasta preparations.
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