The 2013 blend is roughly 55 percent Sauvignon blanc, 25 percent Ribolla gialla, 15 percent Semillon, and 5 percent Tocai Friulano. All four varieties were co-fermented in 20% new Boutes barrels, and aged on its lees, with no stirring, until bottling. Splendid mix of old world with a dash of new world. The Sauvignon brings out the tropicals; peach, lychees, lime, pineapple, ripe fig, nuts and yellow & white florals. Ribolla gives it great stones & minerality. The Semillon gives it a waxy and creamy feel in the mouth. The Tocai Friulano gives it spice on the nose and palate. It's got great acidity with a rich, round, full long brilliant finish.
The 2013 blend is roughly 55 percent Sauvignon blanc, 25 percent Ribolla gialla, 15 percent Semillon, and 5 percent Tocai Friulano. All four varieties were co-fermented in 20% new Boutes barrels, and aged on its lees, with no stirring, until bottling. Splendid mix of old world with a dash of new world. The Sauvignon brings out the tropicals; peach, lychees, lime, pineapple, ripe fig, nuts and yellow & white florals. Ribolla gives it great stones & minerality. The Semillon gives it a waxy and creamy feel in the mouth. The Tocai Friulano gives it spice on the nose and palate. It's got great acidity with a rich, round, full long brilliant finish.
Feb 4th, 2017
Medium progression, zesty acidity, floral nose, light body.
Medium progression, zesty acidity, floral nose, light body.
May 17th, 2016
Napa Valley, California, USA
