Aromas of baked pear, orange blossom honey and citrus are prominent and the wine has remarkable depth of flavors that linger in the mouth. Violetta is perfect with fruit tarts, rich cheeses or serve it all by itself for dessert. The grapes were grown at our American Canyon Vineyard, which is certified organic and Biodynamic. In the lowest spot of this cool vineyard, we've found the perfect conditions of the low-lying fog to grow botrytis-affected grapes where we planted a field blend that's predominantly Sauvignon Blanc and Riesling with some Gewurztraminer and nurtured it to encourage botrytis. Because of the unpredictable nature of botrytis, this wine takes a tremendous amount of work, including several passes to pick individual clusters as they become cloaked in the mold that creates this unique richness and flavors in the wine. For the third year in a row, Napa Valley received only two-thirds of its average rainfall, which reduced crop levels somewhat. Spring was essentially frost-free and a relatively cool summer with no drastic heat surges brought smooth, even grape development. A few days of heat in September boosted ripeness and allowed botrytis to fully develop. Our late harvest wine is the result of Botrytis cinerea, a beneficial mold that evaporates moisture while concentrated the flavor in the berry but yielding very little juice when we press the grapes. We fermented the thick, rich, juice and then aged the wine in French oak to develop its subtle flavors and textures. Aromas of baked pear, orange blossom honey and citrus are prominent and the wine has remarkable depth of flavors that linger in the mouth.