WINEMAKING: Hand-harvested. Briefly macerated; fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Aged in tank for 12 months; some lees stirring.

TASTING IMPRESSIONS: Aromas of brioche and white fruits, citrus zest. Medium-bodied, light toast; stone fruits and citrus curd.

PAIRING SUGGESTIONS: Rich seafood (salmon or shellfish), roast chicken or other game birds; white meat