Forward and generous aromas of apricot, green apple, honeysuckle, jasmine, vanilla, and beeswax float upward, buoyed by fainter tones of mineral and sweet yeasty tones. The entry is rich and full, with clean, refreshing fruit acidity. At the finish, the flavors of peach blossom and ripe apricot linger, with a touch of minerality. The overall palate impression is of ripe, very juicy stone fruit and floral characters. All of this fruit was grown in the southernmost reaches of Napa Valley, within a stones throw of San Pablo Bay. The clonal selection was approximately 60% Robert Young, 40% Clone 4 (UCD). All of the wine was barrel fermented in new French oak, approximately 60% new. It was kept sur lie with biweekly battonage for 10 months prior to bottling.

 Celia Welch Masyczek, Winemaker