This wine deserves to be served with simple poached or sautéed fish dishes especially rockfish, halibut, turbot, and dover sole with light herbed butter, garlic butter, or a classic Beurre Blanc sauce. Equally tempting are the royal halibut or king (chinook) salmon with dill sauce or quail with an lemon-herb marinade, grilled with Herbes de Provence. It is a powerful enough and yet crisp enough to go with Belon oysters or another meaty type of oysters or even oysters with a lemon crème fraîche, Oysters Rockefeller or grilled oysters in the half-shell. It is also expressive enough to go with poached salmon with sorrel sauce or a grilled Hamachi collar with rice and furikake. Equally good are tempura fish and vegetables and the finest smoked salmon or gravlax, and caviar.

The grapes were whole-cluster pressed, settled in tank for an average of 24 hours, then barrel fermented with wild yeast and natural acidity in a combination of 25% new 600-liter puncheons and 75% neutral French oak from diverse French coopers. These were made to our specification with a long and light toast, and often with proprietary wood sources that reduce the flavor impact of the barrel. Full malolactic fermentation was completed in each vessel, and after the wines was blended it was put into a stainless-steel tank with its lees for 6 months prior to bottling. Barrel fermentation and leaving the wines on its lees allows the wine to remain basically untouched, and unmoved until it is getting ready for assembly and bottling.

94 pts. he nose gives aromas of fresh pineapple, preserved lemon and struck match. The palate is medium-bodied with integrated acidity, showing notes of nashi pear, grapefruit and green apple. Tightly bound and energetic. Drink or hold. JamesSuckling.com

93 pts. Dynamic and precise, with apple, lemon blossom, quince and steely mineral accents that finish on a refreshing note. Drink now. 695 cases made. Tim Fish, WineSpecator.com