Pale yellow in the glass, showing aromas of Meyer lemon, baked apple, and honeysuckle. The full-bodied palate shows ripe lemon, yellow apple skin on entry with, creamy peach, subtle butterscotch notes and chamomile flower with a hint of salted caramel on the mid palate. The finish has an attractive mineral texture and fresh acidity with lightly toasted brioche and tropical fruit notes.
Pair simply with yellowtail sashimi garnished with a fresh lemon wedge, or try it with a dressed-up. Pairs beautifully with browned scallops in an herbed butter roux. Also, try a firm cheese such as a gouda or dry jack.
Tasting Panel - 92 points
Take a nosedive into scents of bright, clean lemon drops before alert acidity on the palate leads to tangerine and tarragon. The mouthfeel is light and energetic and the finish creamy, with a streak of freshly juiced lime. Modern and on target for value and quality.
Wilfred Wong - 91 points
This wine is powerful, yet pleasing, and delectable. Its aromas and flavors of dried peach skin and oak should pair it deliciously with slices of roast chicken of fresh garden greens and a lemon-accented dressing.