Slightly hazy with plentiful, tiny bubbles. Aromas of peach, pineaple, citrus, honeysuckle, lime, lychee, and mango. Light and foamy on the palate, with flavors of pear, Meyer Lemon, almond, cucumber, and a hint of spearmint, with round, stony minerality.
The grapes were harvested by hand, sorted, and whole cluster pressed. The juice settled overnight, and was racked to stainless for primary fermentation. When the sugar levels dwindled to around 1%, the wine was bottled, finishing fermentation under cap. The wine aged in tirage bins over the winter, and will be released without any disgorging or dosage.