Fragrant aromas of yellow peach and ripe melon are found on the nose, interspersed with bright citrus notes. These continue on the palate with notes of creamy vanilla and buttery nuances on the long finish. Rombauer’s signature bright acidity. VINEYARD The fruit for this wine comes from estate vineyards in the Carneros region and select growers including the Sangiacomo family, longterm grower partners who have farmed this land for three generations .
VINIFICATION The grapes were gently whole-cluster pressed while the fruit was still cool. The juice was pumped to tank to cold-settle overnight before it was racked to barrel for primary and malolactic fermentations. The lees were stirred every 7-10 days to give the wine rich flavours and a creamy texture.
