Fruity aromas of white peach, apricot and passion fruit are complemented by intriguing notes of kaffir lime leaves and baking spice, creating a rich and complex flavor.
Our grapes were hand harvested at optimal maturity then gently whole cluster pressed in a stainless steel tank. The juices of the Viognier and Marsanne grapes were blended for fermentation and aging in the concrete egg, as well as the Acacia puncheon. The Viognier contributes the classic floral notes, fruitiness and a thick (almost slightly oily) texture, while the Marsanne adds some additional layers and flavors of spice, nuttiness, and notes of ripe stone fruits.
75% of the juice was fermented and aged in a concrete egg-shaped vessel, which continually suspends the yeast and natural batonnage. The Egg contributes to a tiny bit of “minerality,” accentuates natural varietal flavors and aromas, and contributes more volume and mouthfeel. The remaining 25% was fermented and aged in a new Acacia wood puncheon, with French Oak heads. This barrel contributes additional volume and mouthfeel from the Acacia wood, as well as heightened expression of floral aromas and flavors. The French oak heads add some sweet and spicy notes, and a very subtle toasty note interwoven into the experience.