2014 Celebrate Muller-Thurgau
Tropical aromas of hibiscus and papaya, with orange blossom, lychee, apricot, and a hint of banana, lead into cucumber and kiwi on the palate, with peach, pear, and apple. The abundant bubbles lift the acidity for a pleasant sweet and sour effect in the finish.
The grapes were harvested by hand, and whole cluster pressed. The juice settled overnight, then racked to a stainless tank for primary fermentation. When fermentation was complete, the wine was racked and aged on the lees in stainless for five months. To sparkle, the wine was transferred to a high-pressure tank, chilled, and carbon dioxide was bubbled in through a diffusion stone, until the ideal level of pressure was achieved.