Blended with 3% Sémillon, fermented in a barrel and matured for eight months, bursts from the glass with touches of flint and candle smoke that give way to apricot, acacia and alluring herbal tones. The light-bodied, gently creamy palate surprises with its explosive, lime, and Panna cotta-driven flavors, expanding to more savory beeswax undertones as it glides across the palate, complemented by focused acidity. Powerful yet energetic, it promises dynamic development in bottles over the next 5-7 years or more.

From his very first visit to California in the 1970s Sir Peter Michael could tell that the region was perfect for producing world-class wines and set about finding the perfect spot in which to make his mark on the vinous world. The then-unplanted Sugarloaf ranch in Knights Valley provided such a place and has provided wines of unparalleled quality since the very first vintage in 1987. By combining the classic winemaking of the old world and the complexity afforded by Californian Mountain Vineyards, the unparalleled winemaking team has been graced by some of the finest names in winemaking history.