The aromas are of tangerine, meyer lemon, citrus rind, beeswax, and minerals.
The Marsanne tastes of citrus fruits, beeswax, and minerals. The mouthfeel is fresh yet has mid-palette weight.
2014 was the warmest growing season on record with consistent hot temperatures throughout the summer and fall. Sunshine was abundant and rainfall was scarce.
All grapes were hand harvested, hand sorted and pressed “whole cluster”. The Marsanne, Roussanne and Viognier were fermented in stainless steel barrels. All three wine wines were fermented by EC 1118 yeast rather than native yeasts because the native yeasts do not like the cool fermentation temperature used in white wines. All three wines were barreled stirred daily during fermentation to enhance the mouthfeel. After fermentation the wines were cold stabilized, filtered and blended.
In the glass the Marsanne is limpid with a light yellow hue.