Clay Station Vineyard
We loved the way this 2017 turned out because (like the 2016) we decided to follow the foot-steps of the great winemakers of Rueda Spain and keep a portion of the juice to sit on the skins for four hours before going into the press. The result is an amazingly complex wine with aromas of Granny Smith apple peel, candied lemon peel, and baked pear tart that transport the senses to walking into a Parisian patisserie. It is fresh and juicy and has flavors of honeydew melon, McIntosh apple, Comice pear and ends with a spicy finish. Due to its complex nature, this wine has considerable aging potential. Liz suggest pairing this with scallops with pesto risotto or roasted pork loin with baked apples.