The fruit for this wine is double hand-sorted and the juice is pressed off whole cluster. We ferment the juice fully and allow the finished wine to sit on the lees stirring every two weeks extracting further flavor and texture.
The aromas bring notes of biscuit, melon and ale that haven't entirely settled in. Medium-plus-bodied dried pineapple and mango flavors follow. It brings a lot of flavor and textural richness. It needs more time to come together, but the pieces are all there.
- Wine Enthusiast, 90 pts.