Wine grapes being prepared for transportation

2006 Semillon

Light pressing with minimal skin contact and multiple yeast fermentation in oak lend this wine a complex, layered profile. 100% malolactic fermentation and aging on the lees yields a creamy, full mid-palate and lingering finish. Honey, fi g, candied fruit and hints of toast entice on the nose. Honey and just a touch of mineral are enlivened by balanced acidity on the palate.
Barrel fermented and aged 3-1/2 months in 50% year-old Hungarian, 47% year-old American and 3% year-old French oak.
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Wine Details

AVA

Columbia Valley

ABV

13.50%

TA

0.869

pH

3.16

Cases Produced

124

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