2011 Nape of the Neck Fumé Blanc

Serving temp.
Hard cheeses, thai, fish with lemon

The 2011 Nape Fumé is a bit softer than its sister wine, the “thigh high”. The same fruit from Sonoma Mountain was pressed, settled, and then transferred to a french oak barrel. Fermented entirely in this barrel, and with daily battonage, the wine gained a smoky, sweet complexity. Left on the lees for 6 months with weekly and then monthly battonage, this wine did not go through any malolactic fermentation. A honeyed note softens the lime and follows with more mango, lychee and smoky characters. A bit rounder and more sensual, the “Nape” serves well at 50 degrees.

Pair it with hard cheeses, Thai food, or butter poached fish finished with lemon. This wine is calling for a hot day and a shady spot, book not included.

Bottled unfiltered, this wine may throw a light sediment with time in the bottle. This is a measure of our non-interventionist winemaking techniques and not considered a flaw.