Two vineyards in Carneros provide the crisp, aromatic raw materials for this bright and fruit-driven wine.  Only 30% of the wine is fermented in new French oak barrels, with the remainder fermented in one to four year old French barrels.  Malo-lactic fermentation is arrested at 30% completion in order to preserve the wine’s natural acidity and balance.  After gentle pressing and fermenting in barrel, the wines were aged on the lees for nine months before blending and bottling.  Our final cuvee expresses wonderful aromatic complexity as well as a rounded, textured mouth.  Flavors of lemon zest, star fruit, rose oil, tangerine, almond and melon are released with each swirl of the glass, while each sip reveals bright acidity, supple fruit, and just the slightest hint of subtle oak tannin to enhance the wine’s structure.