Whole cluster pressed in order to manage colour extraction, but maximize the aroma components. Inoculated with cultured yeast. Cold (48º - 56º F) fermentation in stainless steel to retain fruit.
Average Harvest Brix: 21.2
TA (g/L): 6.45
Aromas of flowers, berries and tropical fruits, mild acidity, simple and nicely drinking. Great for the hot days, either on its own or with Asian food. (Jay Buchsbaum)
Nice color of spring roses, with pleasant aromas of cantaloupe and raspberries. Off dry on the palate with flavors of cotton candy and watermelon as well as fine balancing acidity. A fun quaffer that would pair well with spicy noodles, salads or fresh summer fruits. (Gabe Geller)
A remarkably versatile wine that pairs well with appetizers, spicy Chinese dishes, fish or as an aperitif. Serve well chilled.