SHIPPING ORDERS ONLY. You'll love this versatile wine with a combination of dryness, crisp acidity and balanced alcohol content making this wine an obvious choice to pair with food. Down to the last few cases.
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DESCRIPTION:
Highlights the abundant aromas and flavors reminiscent of pear, melon and honeysuckle. This wine is well balanced with acidity and finishes with a crisp dryness.
WINE MAKING NOTES:
Grape Blend: 100%
TA: 5.731gm/L | PH: 3.29 | RS:.09 | Alcohol: 11.7%
Fermentation: Stainless Tank | Oak:N/A | Oak: N/A | Harvest Brix: 24.3 (average) | Bottle Date: JULY 23, 2022 | Cases Produced: 750 | Maturity: now until 2024
FLAVOR AND AROMA NOTES:
Delicate straw color with inviting aromas of fresh pear, melon and honeysuckle on the nose evolving into flavors of lemon zest and tart green apple, mid-palate minerality and a mouthwatering finish.
PAIRING SUGGESTIONS:
Chill this wine cold and pair foods like prosciutto wrapped in melon, a classic frisee salad, lightly grilled vegetable and halloumi cheese skewers, oysters on the half shell, fried calamari or linguine alle vongole.
VINEYARD NOTES:
This wine is a wine club member's favorite. We bottle a limited amount, and it goes fast leaving you wanting more but having to wait for the next crush season.
Kestutis "Gus" Vizgirda believe that the secret of good winemaking begins in the vineyard. That's why throughout the growing season you will find him touring the rows of varietals and envisioning the kinds of wines he will produce from the harvest. For over two decades, Vizgirda has worked at many local wineries, working with some of the Valley's best winemakers to refine his craft. Today, he has developed his own unique approach to making wine and has won gold medals for several of his varietals.
In addition to serving as Wilson Creek's Winemaker, Vizgirda teaches wine classes at Mt. San Jacinto College and San Diego State University Extended Studies campus. He is also a judge at various local and international wine competition.
