This estate wine showcases a leaner style, fermented in stainless steel before being transferred to 2, 3, and 4-year-old barrels for aging. While we don’t inoculate for malolactic fermentation, some naturally carry over due to the older barrels, resulting in smooth and subtle hints of cream. The wine retains the hallmark flavors of Laurel Hill—green apple, lemon-lime, and pear—offering bright acidity with firm, racy character. This is a light and refreshing wine. It’s food-friendly and pairs beautifully with dishes like shrimp alfredo, whose acidity cuts through the richness and cleanses the palate between bites.