A plush nose of ripe golden apple and pear, honeydew melon rind, almonds, wet stone and peach skins awaits! On the palate, concentrated peach skins, golden apple, honeydew melon are followed by a soft minerality, almonds, key lime citrus and candied ginger. The finish lingers with notes of salted caramel and honey.
Vineyard: Camp4 Vineyard, Santa Ynez Valley
Harvest: 5 October 2017
Harvest Brix: 24.8
Winemaking: 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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