WINEMAKING: Hand-harvested.  Fermented on indigenous yeasts in tank. Aged in French oak barrels (25% new) for one year; then aged in unlined cement egg and large cask for up to one year.  Bottled unfined and unfiltered.

TASTING IMPRESSIONS:  Aromas of yellow fruit, citrus, light toast, white pepper.  Concentrated and persistent in the mouth; yellow plums, light minerals, zesty finish.

PAIRING SUGGESTIONS: Rich seafood or shellfish (especially Asian-inspired coconut and citrus combinations); roast pork; soft-rind French cheese