Rogue Valley

Bright straw-gold in colour, with yellow rose, lychee, peach, cardamom and fresh rose. Nectarine, citrus, rose petal and orange pith appear on the palate, while sweet ginger and white pepper accompany the finish. Estate-grown fruit was harvested in three lots in mid-October, whole-cluster pressed and fermented at low temperature in stainless steel for thirty days. The wine contains fourteen and a half percent alcohol.

Lemon tea, orange rind and pink grapefruit lead, with a faint touch of sweetness rounding the edges. The palate remains crisp and food-friendly, driven by clean, cutting acidity and a refreshing citrus line. Bright rather than austere, it finishes neatly and pairs well with roast chicken, pork, lightly spicy noodles or washed-rind cheese.