This was harvested at low brix and fermented principally in French oak. It's a soft, floral take on Viognier, with scents and flavors that suggest baby powder. Because of its Meyer lemon and other candied citrus notes, odds are either a small amount of Gewürztraminer was blended in or some residual sugar remains, though neither is indicated. Drink now and over the next two to three years.
This was harvested at low brix and fermented principally in French oak. It's a soft, floral take on Viognier, with scents and flavors that suggest baby powder. Because of its Meyer lemon and other candied citrus notes, odds are either a small amount of Gewürztraminer was blended in or some residual sugar remains, though neither is indicated. Drink now and over the next two to three years.
This was harvested at low brix and fermented principally in French oak. It's a soft, floral take on Viognier, with scents and flavors that suggest baby powder. Because of its Meyer lemon and other candied citrus notes, odds are either a small amount of Gewürztraminer was blended in or some residual sugar remains, though neither is indicated. Drink now and over the next two to three years.
This was harvested at low brix and fermented principally in French oak. It's a soft, floral take on Viognier, with scents and flavors that suggest baby powder. Because of its Meyer lemon and other candied citrus notes, odds are either a small amount of Gewürztraminer was blended in or some residual sugar remains, though neither is indicated. Drink now and over the next two to three years.