Fermented entirely in stainless steel. Due to  its low alcohol offering, fermentation was stopped to develop a well-balanced sugar-acid ratio for a medium style, somewhat like an Alsace Doux wine.  Aroma: Honeysuckle, jasmine, peach, apricot, acacia, chamomile, orange blossom, and ginger flowers. palate: The palate is well-balanced with a pine tone, lemon-lime and a hint of candied ginger.

SILVER MEDAL, 2026 SAN FRANCISCO CHRONICLE WINE COMPETITION

Class of 2025 Production Students:  Candice Aiston, Mayra Flores, Heather Anderson, Greg Deutelbaum, and Christine Kennedy.
Primary Instructors: Winemaking - Johnny Brose, Scott Dwyer; Viticulture - Bryan Berenguer