Savagnin

Savagnin from King Valley; cold soaked on skins for half a day before pressing. Then it was fermented in old french barriques. Partial malolactic fermentation. Aged over winter and spring in old french barriques. Bottled in October. On the nose it offers subtle wildflower and honeysuckle notes with some spiced apples and a hint of oxidative notes (think dried hay). The palate is very generous with warm, embracing
peach, pear and very textural. - FF