Sourced from family owned vineyards in Clarksburg and Lodi. Fermented in stainless steel tanks and aged on yeast lees for an additional 6 weeks to improve mouthfeel and complexity. Only partial malolactic fermentation was done to maintain natural acidity. Flavors of pear melon and light citrus with aromatics of straw lemon and oak tones of sweet caramel and hazelnut.
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