Pear skin, quince and lemon verbena on the nose, and these carry onto the palate with a touch of wood spice. The wine finishes dry with some tonic water bitterness. - Will Byron, Onannon
How was it made?
The fruit was handpicked and whole bunch-pressed, settled overnight, then racked with some solids into old puncheons. Half of the must was seeded immediately with the CY3079 yeast and the other half was left to ferment naturally. 100% malolactic conversion. The wine saw only minimal SO2 just prior to bottling in July. 12.7% alcohol.