Dutton Goldfield selects lots from its 80 vineyard holdings for this bottling; this vintage, 75 percent of the wine was grown on old vines in the Green Valley of the Russian River Valley. The fruit was barrel fermented and aged for ten months in French oak, 40 percent new.
The result is a ripe but balanced wine. It shows pronounced barrel influence — evident in aromas of browned butter and almond — along with hints of ginger and lemon peel. The body is coating, the fruit citrusy and tropical with suggestions of mango or papaya. Moderate acidity helps balance these ripe, spiced flavors.
Best as an aperitif wine with a mixed cheese course spiked with nuts, dried fruits, and fruit chutney, or with pilafs seasoned with cardamom, clove, and ginger. A good complement to mild curries of chicken, fish, or chickpeas. The weight of the wine can balance spicy heat.