Vintage
1998 was, for the most part, a very late and very wet growing season, culminating in a gloriously warm autumn. Significant culling was undertaken to rid the vineyards of damaged fruit. The combination of smaller crops and higher acids produced grapes with wonderful balance and fruit.

Vinification
The two lots of grapes were all cold barrel fermented to dryness in new and slightly used French and American oak, which allows the wine to remain crisp. The wine remained on its lees for eight months to impart a richer mouth feel. Also during this time the wine was put through 50% malolactic fermentation, which adds a buttery flavor and aroma to the wine as well as giving the wine a softer mouth feel.

Tasting Notes
Aromas of melon, butterscotch and spice. With rich flavors of pear, citrus and a touch of vanilla. Try this wine with Seafood or your favorite lighter style pasta dishes!

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