"There's a slightly reductive, wound-up vibe to the nose of this bottling, which offers Meyer lemon pith and a hint of petrol on the nose. The palate is extremely grippy in texture, showing grapefruit-rind and lemon-peel flavors as well as roasted apple in the midpalate." ~ Wine Enthusiast
"...pliant, creamy and inviting, with lovely textural breadth and tons of character. Apricot, chamomile, dried flowers, ginger and spice all meld together in a beautifully textured white to drink now and over the next few years." ~ Antonio Galloni's Vinous
"...very nutty on the nose and almost reminiscent of a Fino sherry, with sliced almond, beeswax, saline, oyster shell and crushed stone. Medium-bodied, it has lots of nutty and minerally character in the mouth with tangy acidity, finishing long on a honeyed note. Unusual but interesting." ~ Wine Advocate
Marsanne has arrestingly great aromatics. There’s a distinctive aromatic lift in this pretty white wine of cantaloupe, orange zest, pie crust, beeswax, jasmine and a hint of vanilla. Citrus notes carries forth on the palate, along with flavors of vanilla, honey, lemon curd and golden delicious apple. The fruit flavors on the palate of this wine are an ideal accompaniment for hard cheeses. This is also the ideal sipping wine, and will pair nicely with the warm weather on our horizon.
We hand-picked these grapes at night, so that this Marsanne might retain its freshness. We also took extra care to handle each cluster carefully, as Marsanne is delicate and tends to bruise easily. Upon arrival at the winery, the grapes were whole-cluster pressed, a gentle process wherein the intact grapes are directly pressed while still attached to the stems; this process helps us to avoid the extraction of harsh tannins and what some winemakers refer to as “greenness” or bitterness. The juice that is collected from pressing is then cold settled in a tank for 2 to 3 days. The clean juice is then racked into predominately one- or four-year French oak barrels, where it remains for 8 months. During this time, the wine goes through 100% malolactic fermentation, the process by which malic acid is converted into lactic acid, thereby enhancing the body and flavor of the wine, and enriching the texture with an added creaminess.