Vinification
The grapes were 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 in part a richer mouthfeel. 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 mouthfeel. This wine was bottled in June of 2000. Alcohol 13.6%, T.A. .62, pH 3.43, residual sugar .06.

Tasting Notes
Aromas are 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. This wine is drinking nicely now and will for the next 2-3 years.

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