Harvested the Vermentino and Sauvignon Blanc together; treaded the clusters in their half ton bins to release color and flavors from the skins before gently pressing the clusters. Racked off solids to barrels for fermentation and kept the wine on lees, stirring every month. A mix of wild yeast and a Rhone yeast were used. A small portion from a tank fermentation lot of Vermentino was blended in to lift up the lemon tart and zest of lime aromas. Beautiful high tone aromas of passionfruit, pear, lemon tart & almond croissant. Flavors of jasmine, ginger and thyme, fresh baked poppy seed cake, lime zest drizzled with orange blossom honey.