Hand-selected by Winemaker, Steve Millier, the grapes were harvested at night, so the grapes would arrive at the winery cool to start fermentation. They were brought to the winery for a gentle pressing. Only free-run juice was selected for this bottling. When finished fermenting this wine was aged on lees with stirring for three months to enhance texture and mouthfeel.
Aromas of apricots, honey, butterscotch, and a touch of lime integrate into flavors of vanilla beans, hazelnuts, coriander, and bananas. The mid-palate and length is full and lingering.