We harvested the grapes in two lots in early September and aged the wine for about 13 months on the lees in neutral French oak. About 40 percent of the wine underwent malolactic fermentation, to lend a pleasant creaminess.
The 2015 shows its tropical side with mango, pineapple, passionfruit and a little honeysuckle. The extended barrel-aging brings out notes of brioche and caramel. Racy acidity keeps the big fruit in harmony on the palate, and the wine finishes clean and lifted. Again, there’s a mineral streak throughout—the Stone Vineyard signature. Drink now or hold for 1-2 years.