| TASTE BENCHMARKS | |||
| Profile #1 Macon-style |
Profile #2 Full-blown style |
||
|---|---|---|---|
| Appearance | Straw to straw-gold. | Straw-gold | |
| Aroma | Ripe golden delicious apple, generally kissed with hints of toasty oak. If planted in the deep clays mid-Valley, an evergreen mintiness reminiscent of green pineapple is present. | Rich apple and pineapple fruit, heavy butter, apparent oak. | |
| Flavor | Round and lush on the palate, well integrated wood. | Richly flavorful, slightly sweet, butter and vanilla with toasty finish. Generally exceptional values for those who enjoy this style. | |
| Balance | Medium bodied with good acidity. | moderate to low acid. | |
| PRODUCTION CORRELATIONS | |||
| Oenological | Fruit flavors are emphasized, often non-malolactic. | Full malolactic and high percentage new barrels. | |
| Viticultural | Generally cordon trained and mechanically harvested. | Extended hangtime for full ripeness. | |
| Terroir | Generally limited to the sheltered fertile loams of the mid Valley's perimeter. | Mid-Valley heavy clays. | |