Juicy peaches, pineapple and lime greet the nose, followed by vanilla and cedar. Ripe tropical fruit and fig jam flood the lush, silky palate. Soft spice, vanilla and nectarines mark the lengthy finish, while fresh, mouthwatering acidity leaves you longing for another glass.
Juicy peaches, pineapple and citrus greet the nose, followed by vanilla and toasty oak. Ripe tropical fruit, pear and apple flood the lush, silky palate. Soft spice, vanilla and nectarines mark the lengthy finish, and fresh, mouthwatering acidity leaves you longing for another
The fruit for this wine comes from vineyards in the Carneros region owned by the Rombauer family and select growers including the Sangiacomo family, long-term grower partners who have farmed this land for three generations.
The grapes were gently whole-cluster pressed while the fruit was still cool. The juice was pumped to tank to cold-settle overnight before it was racked to barrel for primary and malolactic fermentation. The lees were stirred every two weeks to give the wine rich flavors and a creamy texture.
Our favorite Joy of Cooking® pairings for this wine include
pan-seared scallops, chicken satay with green papaya salad, and salade niçoise.