Our grapes are picked at night to maximize acidity and taken to the winery no later than 7:00 AM to be pressed off the skins, stems, and seeds. After a day of settling and racking clean, wine is cold-fermented over a 45-day period to maximize flavor retention. The 2018 vintage has ripe pear and banana cream pie on the nose. Autumn orchard fruit and citrus blossom lead on the palate with layers of white chocolate macadamia and baking spice. A full mouthfeel with even breadth, the wine has an energy unique for its weight.