We barrel fermented Dijon clone fruit grown in Oregon and Washington to create a wine that is balanced and not overly oaked. Soft apple flavors fill the palate on this wine with a dollop of butter and only a couple of toothpicks of oak. We serve this wine just under room temperature and have it with fish, white sauces such as clam chowder or fettichini alfredo.
10 months in barrel
In Oak Barrels 20% New 80% older barrels