Though Carmel Valley can be hot, this 21-acre vineyard at the northeastern tip is just 12 miles from the coast, enjoying lots of cooling fog that make for good acidity. Full and toasty aromas recall marcona almonds, marzipan, dried banana, pineapple custard and crème brûlée. But the palate is skinnier, with the zing of lemon-lime, pear skins, flint and steel.
Though Carmel Valley can be hot, this 21-acre vineyard at the northeastern tip is just 12 miles from the coast, enjoying lots of cooling fog that make for good acidity. Full and toasty aromas recall marcona almonds, marzipan, dried banana, pineapple custard and crème brûlée. But the palate is skinnier, with the zing of lemon-lime, pear skins, flint and steel.
Though Carmel Valley can be hot, this 21-acre vineyard at the northeastern tip is just 12 miles from the coast, enjoying lots of cooling fog that make for good acidity. Full and toasty aromas recall marcona almonds, marzipan, dried banana, pineapple custard and crème brûlée. But the palate is skinnier, with the zing of lemon-lime, pear skins, flint and steel.