”Fermented on full solids, in both old French oak puncheons and stainless steel. On lees for 4 months. A full-on spring-blossom aroma sets the scene for this aromatic gris that fairly bounces with energy. Apple blossom, honeysuckle, fresh-cut pear and lemon zest aromas draw you in. Jumps with bright upfront acidity and lemon drop/pastille confection, pear and spiced apple. An exuberant youngster when first tasted, but there's plenty of time to settle and work on that budding textural component.”