Winemaker, Kevin Sass crafts this wine with a blend of 33% Grenache, 26% Roussaine, 20% Picpoul Blanc, 12% Marsanne and 9% Viognier. Harvested late September through October the wine was fermented in French oak barrels and aged "Sur Lie" for 4 months in 100% neutral French oak barrels.
Floral bouquet with juicy peach, hints of citrus and toasted hazelnuts fill the nose. One sip and the wine illuminates your mouth with tropical notes and pineapple at the mid palate. This wine is well balanced and clean. It finishes like a Viognier with a hint of spice.
Definitely a wine to serve with seafood or a poultry dish.
Disclaimer: I received this as a sample from the PR Firm
1 comment:
[...]Paso Robles Wine Club is the most innovative and unique way to taste the excellence of this California Central Coast wine region.[...]
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