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Freemans Vineyard in Young. Destemmed and fermented on skins for 4 days and then pressed off into stainless steel to settle. Racked off gross lees and blended with a small amount of left over chardy (20%). Aged in stainless and finished malolactic fermentation. Bottled by gravity 6 months later with a tiny amount of sulfur added before bottling. Floral aroma, melon and passionfruit zestyness balanced out with a creamy vanilla end. - Jeanie Taylor, Winemaker.Read More...

Freemans Vineyard in Young. Destemmed and fermented on skins for 4 days and then pressed off into stainless steel to settle. Racked off gross lees and blended with a small amount of left over chardy (20%). Aged in stainless and finished malolactic fermentation. Bottled by gravity 6 months later with a tiny amount of sulfur added before bottling. Floral aroma, melon and passionfruit zestyness balanced out with a creamy vanilla end.

- Jeanie Taylor, Winemaker.

Read Less...