Tasting Notes ~ The fruit was hand-harvested, destemmed, and the berries broken before being pressed (the majority to stainless steel tanks, and the balance to large neutral oak casks). Fermented on the fine lees, with no battonage for 8 months. Malolactic fermentation occurred naturally and finished completely. Aromas of Bartlett pear, bay laurel, seashell. Flavor of lemon drops, tomato leaf, fennel pollen.