With aromas of freshly cut hay, lemon and elderflower, the wine’s naturally bright acidity delivers citrus notes alongside a touch of minerality, crushed seashells and apple blossom. From its time on lees there's a delicate yeastiness that adds complexity and depth to the wine. With a barely perceptible dosage, the result is an evocative representation of the Carneros terroir.

The Napa Valley Blanc de Noirs pairs beautifully with a diverse array of foods, including figs, Époisses, Moliterno al Tartufo, escargot fettuccine, swordfish with olives and fresh tomatoes or a goat cheese omelet.
— Winemaker’s notes