Description

Grüner Veltliner loves cool growing conditions, and the windswept corner of the Underwood Mountains is the perfect combination of weather and plyoclastic soil to develop acidity.

Yellow and orange citrus zest, presumably from 1 day on its skins, sets the table for more tropical notes of peach and apricot. More skin-contact notes of cinnamon work well with the pear and green apple. Though it is fermented in stainless, it has ghost-like wooded aromas and textures.