100% Chenin Blanc from 35 years old own-rooted vines at the highest elevation possible in the north central Yakima. The pressed juice was split between the heart of the press, which went directly into two puncheon (500L) barrels, with the rest being settled and fermented with native yeasts in neutral French oak barrels and stainless-steel barrels; aged 6 months sur lie. Restrained at 12.0% alcohol. Only 180 cases made. The wine aromatics scream Chenin Blanc and have all the wooly and honeysuckle floral aromatics we adore. Electric saline mineral qualities of this grape and a nervy, but dense core lead the palate with chalk, lemon verbana and peach skin most apparent. Long, gorgeous, mouth-coating acid coating the rich structure that seems far weightier than the low alcohol suggests. Excellent food wine.
92 points, Wine Enthusiast. "A distinctly mineral nose, with aromas of saline, fresh pine needles and lemon basil. The mouthfeel is crisp and tangy, fueled by boisterous acidity and flavors like lemon verbena tea served with a trace of honey. Try this dry gem with your next batch of mac and cheese."
