Bracing acidity, stone fruit and notes of wet stone and mineral highlight this unique wine. Surprisingly rich in mouthfeel from lees stirring, this crisp and refreshing offering is well structured and shows additional aromas and flavors of citrus blossom, apricot, breakfast melon and key lime. The finish lingers, and pairs exceedingly well with fresh summer vegetables.
Vineyard lots from Los Carneros, the southernmost growing region in Napa Valley near the cooling influence of San Pablo Bay, are carefully separated to allow each lot to be evaluated for inclusion in these limited release wines.
The extended drought was beginning to cause real concern as the 2016 growing season kicked off, but some welcomed winter rain hinted at the relief to come. After a relatively dry January, we enjoyed significant rainfall in February along with mild temperatures. Bud break was early but was slowed by heavy April showers. While still early by historical standards, picking began about a week later than 2015 and continued at a leisurely pace, allowing the grapes to reach full flavor maturity. A traditionally sized harvest followed the lighter showing of 2015, and the extended season helped to balance the acids and add complexity to the layers of flavors.
To highlight freshness, the fruit moves directly to press and is fermented in small stainless tanks, without malolactic fermentation. The wine rests on the lees in stainless for several months, with monthly lees stirring, to gather richness and enhanced mouth-feel prior to light fining and filtering for clarification.