The fruit was destemmed and gently pressed. The juice was cold settled for 72 hours, after which the clear juice was racked off, followed by a long cool formation in stainless steel to capture and enhance the pure fruit flavours. Individual lots were fermented separately using selected yeasts before being bottled. The Clarksburg portion spent 9 months on wood.

Orange zest, ripe pineapple, toast and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.