The majority of the grapes for this wine were fermented in stainless steel, a mere 10% in neutral oak, resulting in a fruity, dry expression of fresh pineapple juice and a surprise jolt of natural sweetness, especially on the midpalate. In the end, things finish fantastically in a whirl of acidity.
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Reviews wines from California.
Contributing Editor Virginie Boone has been with Wine Enthusiast since 2010, and reviews the wines of Napa and Sonoma. Boone began her writing career with Lonely Planet travel guides, which eventually led to California-focused wine coverage. She contributes to the Santa Rosa Press Democrat
and Sonoma Magazine
, and is a regular panelist and speaker on wine topics in California and beyond.