Oregon State University product Ned Morris produced this blend of Sauvignon Blanc (69%) and estate Semillon during his second harvest at this showpiece property south of Walla Walla. While the Sauv Blanc underwent stainless steel fermentation, the Semillon was aged on the lees in neutral French oak for four months. The blend offers aromas of cotton candy, lemon peel, starfruit and hazelnut, followed by a pulsating, bone-dry approach to the palate with flavors of lemon and lime with a hint of minerality and lemongrass.
Rating: Recommended
Production: 400 cases
Alcohol: 13.9%
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