Pale straw in color with notes of mango, citrus blossom and banana in the nose. On the palate a medley of tropical fruit unfolds into tangerine, mango, grapefruit, and banana flavors. These tropical notes continue throughout the long and lingering finish.
Grapes were picked at the peak of ripeness during the early morning hours to preserve maximum fruit expression. The fruit is then immediately crushed and sent to tank to chill prior to yeast inoculation. The wines are fermented slowly over 2 weeks at around 55°F. Throughout the winemaking process the wines are kept in a near zero oxygen environment to preserve the color and the intense fruit aromas.