The wine is comprised of 95% Chardonnay, 3% Viognier and 2% Semillion. Whole cluster pressed and settled for 3 days and then racked off the solids. Cold fermented for 26 days in stainless steel tanks and racked off the lees and aged for 12 months in 3 year old French oak barrels.
The wine has a combination of flavors and aromas of hazelnut, pear, green apple and pineapple with a lingering toasty finish. Nice acidity
"Wonderful floral aromas give way to flavors of pineapple, apricots, and citrus. Its clean, crisp finish and just the right amount of sweetness make this wine the perfect accompaniment to both sweet and savory food pairings." Baci Cafe & Wine Bar (2012).
Late harvest wines have always captivated our imagination. When we purchased our property in Knights Valley in 1987, the existing Sauvignon blanc vineyard surprised us with an area that provided the necessary conditions for botrytis cinerea each harvest. This “noble rot” has allowed us to coax an amazingly complex wine from our tiny hillside vineyard. Once only produced for family and close friends, we can now share the fruit of our passion with you.
Appellation: Knights Valley
Brix At Harvest: 31.3 degrees
Residual Sugar: 6.88 gm/100 ml.
Aging: Aged in stainless steel barrels for 18 months.