The color is yellow-gold with hints of green. The nose is robust with resin and mineral elements dominating, along with hints of wood, nuts, and elderflower. On the palate are intense notes of rock rose, juniper, and resin in a fine, woody framework. In the mouth the texture is polished, harmoniously marrying the mineral and woody flavors. The finish is long, juicy, and sophisticated. This wine can be enjoyed now, but will mature beautifully if aged for 3 or 4 years. Tasting temperature: 45-50°F.
An excellent complement to monkfish à l’Americaine or chicken curry.
The estate uses organic wine-growing methods and favors small yields.
Lengthy skin fermentation, aging on the lees for 5 months in new French oak barrels, organic winemaking plan.