Lemon and lime lead with acacia flower and dried apricot on the nose, followed by pear and peach fruit and a hint of grapefruit on the finish. The palate is clean and vibrant with bright acidity and a long, refreshing finish.
Fermented in stainless-steel tanks, with a portion aged with lees contact in stainless steel, clay amphorae, and French oak barrels. Lees stirring takes place before bottling.
Produced by Blackbird Vineyards, founded in 2003 in Napa Valley, with winemaking by Aaron Pott. Fruit is sourced from cool-climate vineyards in California’s North Coast and Napa Valley AVAs.
