White Chateauneuf is often quite blowsy and fat. This however is much more aromatic and appealing.

Manual grape harvest with selective sorting. Fermentation at low temperature (66°F) 21 days in stainless-steel vats. Lees aging for up to 6 months. No malo-lactic fermentation in order to maintain a good acidity level. The wine is bottled early to keep as much freshness and aromas as possible. Approximately 20% of each variety (Grenache Blanc, Picpoul, Bourboulenc, Roussanne, and Clairette) was used.

A stylish white with ripe pear, hints of peach and spicy aromas. The full-flavoured yet fresh palate suggests poached pears and white peaches and a long, lifted finish agin some spice. It's quite intriguing each mouthful offering something slightly different.