La Estancia Vineyard. Sandy loam and granite soils in the heart of the Santa Lucia Highlands.
Hand harvested at 23.5º brix and tank fermented at 59º over 2 weeks. Aged 10 months sur lie. pH 3.45, TA 6.1g/L.
Aromas of white peach and honeysuckle. Fresh and lively, with minimal oak influence. Yeasts: ICV D47, CY3079. Coopers: TN Coopers Ambrosia convection toasted barrels. 100% French oak, 10% new.