The initial aromas are of lemongrass, toasted marshmallow and creme brulee, with notes of mango peel, tangerine and kiwi.


The mouthfeel is rich and viscous with acacia tannin intensity.


The 2018 Roussanne was our first year fermenting and aging the Roussanne in a French Acacia Puncheon. Acacia comes from the Black Locust Tree and contributes a linearity and focus to the wine.


The Barrel Fermented Roussanne is limpid with a light yellow hue.

Food Pairing

Serve the Barrel Fermented Roussanne with crab, scallops, halibut, paella, and yellow Thai curry.