On the nose: candied pineapple, apricots, vanilla wild honey, marzipan, almond flour and orange oil. Touches of wet limestone and chalky minerality. In the mouth: Pink grapefruit, orange oil, pineapple and lime juice. Full and opulent on the forward palate…transitioning to a saliva-inspiring acid spine and lingering finish of candied lemon. This wine has a long cellar life ahead of it.

100% botrytized fruit. 36 Brix at harvest. Whole cluster fruit was hand loaded into the membrane and press cycles were conducted manually. Juice was allowed to settle overnight and racked on the solids
the following day. Fermentation was completed in 23 days. Aging: Stainless steel tank, aged on light lees.

11.8% ABV. 14g/L RS