Aromas of honeysuckle, grilled pineapple, and lemon curd integrate with savory notes of beeswax, toasted brioche, and a hint of crushed wet stone. The palate is medium to full-bodied and exceptionally textured, featuring a core of ripe stone fruit and a creamy, expansive mouthfeel. It displays a balanced acidity and a fine-grained weight that leads to a long, decadent finish marked by a touch of ginger spice and a lingering floral perfume.
Winemaker Mac Myers utilizes a Rhone-style blend of Clairette Blanche, Grenache Blanc, and Viognier. In the cellar, the fruit is fermented in a combination of stainless steel tanks, neutral French oak puncheons, and concrete vessels to layer complexity. The wine undergoes partial malolactic fermentation and ages on its fine lees for several months with periodic stirring. This meticulous process is designed to build the wine's signature viscosity and aromatic depth while maintaining the bright, primary fruit characteristics of each varietal.
The fruit is grown in the Paso Robles AVA, primarily sourced from high-elevation sites in the Adelaida and Willow Creek districts. The site is defined by its steep hillsides and calcareous limestone soils, which provide excellent drainage and impart a distinct mineral tension to the wine. These vineyards benefit from the cooling influence of the Templeton Gap, which allows for a long, slow ripening period. This unique microclimate produces a wine with the ripeness and power typical of the Central Coast, balanced by the structural freshness provided by the region's rocky terroir.
