Made from 100% estate-grown fruit, this white wine was direct-pressed and cold-fermented in stainless steel over 20 days, then aged on heavy lees for 6 months. Crisp and mineral-driven, it’s light to medium-bodied with high-toned notes of jalapeño and lemongrass, a punch of citrus zest, lime blossom, and a savory finish of pink Himalayan sea salt. Emerging wild herb nuances—fennel, sea grass—lend added complexity and coastal charm.