Hints of white peach and melon. Palate a vibrante fruit finish.The grapes were destemmed and lightly crushed to an airbag press. The expressed juice was pumped protectively to tank and settled for 36 hours.The clear juice was racked (pumped) to barriques and a stainless steel tank where thecontrolled temperature (15 to 18 degrees C) ferment took place. Following fermentthe wine was aged for 10 months on gross lees before filtration and bottling. Drink with chicken terrine,creamy vegetable soup, salmon fish cakes.