Description

WINEMAKER NOTES

We pick the Chardonnay and Pinot Noir for Steorra earlier than we harvest fruit for our still wines so that sugar levels are lower and acid levels are higher. After pressing

off the juice, the wine undergoes a primary fermentation followed by a secondary fermentation in stainless steel tanks. We then age Steorra on the lees for an extended

period of time to develop additional complexity, creamy texture and a slightly toasty nature. We are judicious with our oak use as we want to highlight the wine’s natural

flavors, but there is enough time in barrel to fuse the toasty and sweet spice elements of French oak with the green apple flavor and creamy texture of the base wine.

During secondary fermentation, extended time on lees contributes additional complexity by augmenting the rich textures and depth of flavor against the firm

acidity bringing the wine into a beautiful balance.

TASTING NOTES

COLOR: Brilliant light-gold.

AROMAS: Citrus blossom, ripe pear, Granny Smith apples, Sugar-cookie dough.

PALATE: Lemon sherbet, fresh cream, Granny Smith apples, hints of baking spice, a subtle toastiness and a vibrant finish.

BEAD: Extremely fine.

Alcohol 12.2%

FOOD PAIRING

Sushi, Natural oysters, Seared scallops, Arancini, Truffle fries, and soft cheeses like Brie or Goat cheese.