Wine making Notes
Hand-sorted fruit was whole cluster pressed. The juice then settled for 2 days at 30°F before it was racked cleanly and inoculated for primary fermentation. It was maintained at 60-62°F in Stainless Steel Tanks until fermentation was complete; this wine was not allowed to undergo Malolactic fermentation.
A clean and fruity, dry white wine with notes of ripe mango, white peaches, and hints of passion fruit and elderflowers. Medium bodied, with balanced acidity, firm tannins, and a clean, crisp finish.
Perfect as a “patio” wine, to sip by itself, it also pairs extremely well with spicy foods including
Mexican, Thai and Indian cuisines.
Appellation: Santa Barbara County
Barrel Aging: Stainless Steel fermented and aged
TA: 7.8 g/L
Bottling Date: March 25, 2021