Bing cherry and Sequoia strawberry fruit characters with a hint of peppercorn.
The cherry-head barrel seemed to concentrate these aromas and give the
wine a deeper burgundy hue, mouth watering fruit flavors, and a more
opulent texture and finish compared to traditional 100% oak barrels.
This wine is fermented cold and slow to retain bright fruit aromas, then aged in a combination of stainless tank and neutral barrels on the yeast lees for about 4 months. To preserve acidity we do not allow mallow lactic fermentation to occur. The resulting wine is a bright, clean expression of citrus and peach aromas with a tangy and refreshing palate.