Our coolest growing season and latest harvest yet for the Vermentino, from the sandy soils of windswept Carneros, this wine has a fresher and even more aromatic profile than previous vintages. The fruit hung for longer in cooler conditions, preserving the aromatics and acidity.

There are notes of honeydew and rind, jasmine tea and crushed seashells, with a pillowy, salty, and acid driven finish. Its fleshiness and ethereal character are on the textured and layered side.

Cool climate fruit. Whole-cluster, foot tread, pre-ferment skin contact (4 hours) and then gently pressed using a manual press cycle minimizing rotations and using low pressures for longer periods of time, cold settled juice racked to neutral barrels and left to ferment and age for 10 months. It went through native primary and secondary ferment. It was bottled unfined and unfiltered with minimal sulfite added. Farmed sustainably.

96 cases produced. 12.2% alc.