Grapefruit, moist gravel, and granny smith apple. A racy entry dominated by citrus flavors is followed by a balanced and round mid-palate reminiscent of Meyer lemon sorbet. An electric finish, with slight green melon and ocean spray.

Fermented and aged in 50% neutral oak barrels and 50% stainless steel at low temperatures to retain elegance and keep malolactic bacteria at bay. Stirred lees for one month after fermentation to balance acid and mouthfeel. Minimal sulfites used. No malolactic fermentation to retain freshness.