AVA: Sonoma County
Barrel fermenting in new French Oak produces well-integrated toasty aromas and underlying weight to the mid-palate, without overpowering the fruit flavors.
With meticulous attentionto the diacetyl levels, partial malolactic fermentation provides a creamy, lush texture while maintaining a refreshing, lifted profile.
Lush and food friendly, serve with full-bodied dishes like baked halibut with beurre blanc or creamy mushroom polenta.
"Tropical fruits meet ripe apples in this well-balanced, fresh and forward wine that also sports tempting accents of vanilla, toast and butter. It’s light enough for a cocktail party and rich enough for almost any appetizer. Editors’ Choice."
We choose small-lots of fruit from our grower partners in Sonoma County’s winegrowing regions west of the Mayacamas. Why? Marine influence from the Pacific cool the vines at night, preserving bright natural acidity and lifted citrus notes.
100% barrel fermenting in new French Oak adds toasty aromas and mid-palate roundness without overpowering the fruit flavors.
— Abigail Estrada, Winemaker
A versatile wine that’s a welcome guest at every occasion. Chill a bottle when chilling with friends.
Pour a glass for your favorite conversationalists. You’ll discover that this refreshing, vibrant pour pairs perfectly with late-night talks, sunny-day picnics, apres-hikes and everything in between.