Citrus blossom, bright nectarine, and honeysuckle on the nose leads to clean flavors of tangerine, kumquat, and citrus pith with a nice balanced acidity.
The grapes were sourced from Brown Bear Vineyards in Woodstock, Va.
Bottled February 6, 2018, fermented and aged 100% in stainless steel for 5 months.
Food Pairing Notes
Rich cheese such as brie and gouda. Pairs especially well with spicy ethnic dished such as Thai green curry or Cajun gumbo.