| TASTE BENCHMARKS | |||
| Profile #1 Collectible Style |
Profile #2 Stylized Dry Style |
Profile #3 Light Dessert Style |
|
|---|---|---|---|
| Appearance | Straw. | Straw. | |
| Aroma | Closed in youth, developing jasmin, mint, honey, lemongrass, bayleaf, melony botrytis, and apricots. | Surprisingly fresh, clean and varietal. | Luscious liqueur of concentrated orange, honey, lemon zest and coriander. |
| Flavor | Tight but tasty. Lean, racy. | ML is not apparent; instead we get jasmin, ginger, asian spice, honeysuckle, all relatively fresh. Goatiness. | Concentrated essences of pear and honey, and a finish of Christmas spices. |
| Balance | Austere with driving acidity in youth, emerging after several years as well balanced, long, deep and complex. | Considerable acidity, racy minerality. Great with seafood. | Luscious mouthfeel and 5% or more residual sugar, relieved by substantial acidity. |
| PRODUCTION CORRELATIONS | |||
| Oenological | Chosen for standard stainless steel fermentation in warm, dry years of long season. Arrested at 1 - 2% residual sugar. | Chosen in cool years when acidity is too high, fermented dry, Malolactic induced, lees stirred in old wood for two years to soften and develop. | Standard stainless steel fermentation, no ML or oak. |
| Terroir | High latitude, long summer days, moderating lake effect prevents winter kill, moderates temprature, and creates wind that dries vines. Well-drained benches 500-1,200 feet. | High latitude, long summer days, moderating lake effect prevents winter kill, moderates temprature, and creates wind that dries vines. Well-drained benches 500-1,200 feet. | High latitude, long summer days, moderating lake effect prevents winter kill, moderates temprature, and creates wind that dries vines. Well-drained benches 500-1,200 feet. |