Matthiasson employs a whole-cluster press all of the grapes, then ferment and age the wine in seasoned French oak barrels, with only native yeast. No battonage (lees stirring) or racking. They allow two-fifths of the barrels to go through malo- lactic fermentation

Golden Delicious apples, Meyer lemon, and yellow peaches on the nose and through to the palate. The medium acidity is balanced by pleasant fleshiness, finishing very clean with a hint of minerality. Refreshing and with moderate alcohol, this wine is all about pleasure, begging to be drunk up, with some oysters or a roast chicken and a big smile.