The round texture given the wine by the low yielding CH548 clone makes this a good match for shellfish dishes with drawn butter or sauces, and seafood pastas, poached or sautéed seafood, gumbos, paella, linguine with clams, steamed mussels, steamed vegetables with Dijon-dill mayonnaise or with lemon and herbs. It is also excellent with roast lemon chicken. Experimentation is welcome!

The fruit is field sorted, hand-picked, then 91% whole cluster pressed, 9% crushed and pressed, then settled in tank for 24 hours on average, barrel fermented with wild yeast in a combination of 27% new, lightly toasted 500-liter puncheons, and 73% old French oak puncheons and barriques from diverse coopers. Full malolactic fermentation completed spontaneously in each barrel.   After 11 months aging on lees, the wines were combined in tank with their lees for five months prior to bottling.

94 pts. Quite flinty and toasty on the nose, with layers of citrus and stone fruit on the palate. Medium-bodied with crisp acidity, tension and energy, leading to a lip-smacking, mouthwatering finish. With some time in the glass, it begins to reveal white-blossom and pine aromas. Drink after 2027. Courtney Humiston, JamesSuckling.com