Producer notes "The nose is dominated by lime curd, crunchy stone fruits, cumquat, fennel fronds, lemon grass with hints of, cumin, coriander and roasted almond. The palate is an explosion of pink lady apple, nectarine, white peach, rounded out with notes of honey, freshly torched creme brulee finishing with kaffir lime, candied citrus peel, toasted almond driven by steely acidity. Winemaking -
Whole bunch pressed to tank, settled for 24 hours then racked to barrel for ferment, 40% new French Oak (Sirugue) for 11 months, 50% MLF"