Salty, briny and tart, this was aged mostly in stainless steel, with 25% or so barrel-fermented. Ripe in melon and pear, the light-bodied quaff finishes crisp and clean. Hi Vista Vineyard belongs to the longtime owner of the Cliff House Restaurant in San Francisco and is farmed by Ned Hill.
Salty, briny and tart, this was aged mostly in stainless steel, with 25% or so barrel-fermented. Ripe in melon and pear, the light-bodied quaff finishes crisp and clean. Hi Vista Vineyard belongs to the longtime owner of the Cliff House Restaurant in San Francisco and is farmed by Ned Hill.
Salty, briny and tart, this was aged mostly in stainless steel, with 25% or so barrel-fermented. Ripe in melon and pear, the light-bodied quaff finishes crisp and clean. Hi Vista Vineyard belongs to the longtime owner of the Cliff House Restaurant in San Francisco and is farmed by Ned Hill.