This estate wine showcases a leaner style, fermented in stainless steel before being transferred to 2, 3, and 4-year-old barrels for aging. While we don’t inoculate for malolactic fermentation, some naturally carries over due to the older barrels, resulting in subtle hints of cream and butter. The wine retains the hallmark flavors of Laurel Hill—green apple, lemon-lime, and pear—offering bright acidity with firm, racy character. This is a light and refreshing wine without being insipid. It’s food-friendly and pairs beautifully with dishes like shrimp alfredo, where its acidity cuts through the richness and cleanses the palate between bites.