(fermented in stainless steel tanks, then aged in used French oak barrels for three months): Pale yellow. Green apple and lemon zest on the smoke-accented nose and palate. Juicy and tightly wound, with a hint of quinine adding a refreshingly bitter edge to the finish, which leaves a subtle note of honey behind.
Grapes from vineyards planted between 1975-1985, situated on hillsides, soil is clay with lots of gravel and some slate. Vineyards are some 500-700 meters (1,500-2,000) in elevation. Hand harvested grapes in late September undergo fermentation in stainless steel tanks, then aged 3 months in French oak barrels
