The wine opens with perfumed aromas of tropical guava juice and fresh nectarine fruit. On the palate, it has vibrant acidity, with round, rich viscosity and notes of ripe yellow peach, candied grapefruit, nectarine, and creme on the finish. This is a highly versatile wine, excellent with brunch, a summer sushi feast, or a hearty Thanksgiving spread.

This wine opens with an enticing bouquet of lemongrass, white peach, nectarine, and toasted coconut. The palate offers a soft entry with lemon meringue, mango, and melon flavors leading to bright acidity on the finish. This wine is an excellent choice served with grilled shrimp tacos or goat cheese salad.

Both varietals were hand picked and whole cluster pressed. The juice was then allowed to clarify before inoculation with varietal-specific yeast strains. Fermentation took place in neutral French oak barrels. Once complete, we stirred the lees twice per week for 3 months, then once per week for another 3 months. The final blend is a clean, crisp wine with an enticing perfume of white nectarine, fruit cocktail, lemon-lime, and starfruit.