A palate of blueberry and passionfruit, and a textured palate of lemon meringue pie. Best served with fresh BBQed El Pacu.

Aromatics of fresh picked rhubarb, acacia and allspice with a delectibly soft palate of crabapple and plum jam escorted by a lovely mid-palate tannin. This is best enjoyed with a neopolitan sponge cake with boysenberry or mulberry jam depending on availability.

Passionfruit, pine and honeyed granny smith apple. The palate is reminiscent of preserved lemon, sharp, tangy and salty but with a great nutty depth and citrus concentration. A little bit of volatility on opening which dissipates with some air.

The most delicate Pinot we've produced from this magical vineyard, aromas of plum skin and capocolla with palate of blueberry, violet and raw forest mushroom. Best enjoyed with a good source of proper San Daniele prosciutto drizzled with a lighter expression of local EVOO.