VINOUS 92 points

Limpid yellow-gold. A pungent, exotically perfumed bouquet evokes orange gelato, white flowers, pungent herbs and smoky minerals. Musky peach, pear nectar and dried citrus fruit flavors are complicated by hints of toasted brioche, honey and fennel. Concentrated and lively as well, showing excellent clarity on a strong, mineral-driven finish. This wine was made from fruit grown in the Yates-Conwill vineyard.

Color: Harvest straw hay or IF you are into cars: Valvoline yellow.

Aromatics: High altitude, Rocky Mountain trout fishing. And if you are aware: bamboo fly rods. Yes, they too have an unforgettable aroma, be they newly made or vintage.

Entry: Rich viscosity with tangerine pith. Smooth from entry to finish.

Initial Flavors: Citrus entry, more like an Asian pear in the realm of juiciness. Meyer Lemons: not too acidic, but just enough. Oak is interwoven and integrated perfectly. More old world in the embrace than immediate intensity. Feminine, yet still wearing the pants; an elegant wine.

Flavors: Oyster nectar, followed by mangosteen, coconut meringue pie, chess pie, lemon pie, key lime pie. Eau salee: low tide, fresh water oysters, saltwater.

Finish: Longer than most. A truly lingering finish with TONS of glycerol coating the entire mouth allowing for more flavors to arrive.

Overall: Wine will not over power you, it will seduce you.

When in your cellar for at least five weeks: Start with an open bottle fresh from the fridge on the too cold side of the spectrum and drink it through the perfect temperature zone into the too warm zone. Result: You will experience nirvana.


Whole-cluster pressed with no additions of any kind. That means no trendy enzymes, SO2, yeasts, secret potions, or anything from the wine making hoi pollio.  Just leave it alone!

It rests in an open top stainless steel fermentation vessel for three days for settling. 

Skim off the floaters and avoid the sinkers before going into New French Oak barrels. 

French Oak Barrels are fill to ONLY the half way point. 

Put a bung in it and set it aside.  Get back to work on Pinot.

Fermentation starts inside the barrel on its own. The barrel is a nice closed environment with just enough of the right bacteria to get things into the transitional mode. Just like the perfect date… You remember… and if not, do not even bother to buy this wine. 

Six weeks later, while the wine is vigorously fermenting, the wine is moved via inert gas pressure to neutral French Oak Puncheons of 500 liters or Neutral French Oak of normal, 228 liters in size barrels.

NORMALLY, it finishes primary and secondary fermentation within these full Neutral French Oak Barrels 

Wake up: This 22 month barrel aged wine is an offering where the two normal sized barrels were still fermenting at the time for bottling for the vintage. This means it had been in barrel for 10 months and was STILL in PRIMARY fermentation. I decided to let it remain in barrel and go through fermentation at its own pace. Glad I did. The wine delivers. This wine is amazing.