Winemaker NotesThe grapes were pressed whole cluster and then subjected to three different fermentation methods, including neutral barrel fermentation, stainless steel + sur lie fermentation, and cold crashed stainless steel fermentation without lees contact. The wine was then aged entirely in stainless steel to preserve its freshness.Production50 BarrelsOther NotesNose: Gooseberries Feijoa Wet River Rock Apricot blossom Palette: Apricot Bee pollen Pineapple Finger Limes