Grapes are sourced from a 6.3 hectares of vineyard land. Average age of vines is 22 years.
Chular loam and sandy gravel loam
Fruit is delivered to winery during cool morning hours. Crushed and de-stemmed, immediately pressed off skins. Fermented at 55 degree F, extended aging sur lees. Wine undergoes a partial malolactic fermentation. Unoaked. Total sulfur is 80ppm.
Aged in tank for 5 months and bottle for 4 months prior to release.
New Jersey, New York, and Pennsylvania
Tropical aromas of ripe melon, guava and plumeria meet with a steely minerality on the nose of this bottling. The palate tightens around lemongrass and Meyer lemon-pith flavors, with those riper guava-flesh flavors returning by the finish.