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Grapes were harvested, destemmed and gently pressed on September 11.  Juice was cold settled for four days at 45 degrees F.  Clarified juice was racked to a small closed top stainless steel fermented; yeast nutrient was introduced and the treated juice was inoculated with the same yeast type employed for the Viognier. Fermentation was allowed to proceed for twenty-five days at an average temperature of 52-57 degrees F.  At dryness the wine was racked to fill two small stainless steel containers and treated for color stability by minimal addition to the appropriate fining agent.  The wine was held in this fashion, with no stirring of the fine lees, until early February 2008 at which time the wine was moved to a jacketed stainless steel tank to facilitate the addition of fining agents for heat stability and chilling of the wine in order to achieve cold stability as well.  At this time we elected to blend in a small amount of Viognier. As this particular varietal responds poorly to the presence of air it was our decision to cold pad-filter this wine in the fashion of the Pinot Grigio and Viognier, and maintain it under a blanket of Argon gas throughout the treatment period to prevent oxidation.  The result is a wine of stunning appearance, remarkable aroma and flavor.  We invite you to "savor a taste of Antiquity".

Aroma: Lime, Summer Savor and White Pepper

Taste: Green Melon and Fennel with a Lingering Finish

Food Pairings: Enjoy with pasta, white meat or fish.