many vintners are now using stone and concrete vessels to craft part of their blends, but this niven family project goes all the way by bottling their stone-aged wine solo. light in the glass, the wine shows aromas of honeysuckle, meyer lemon pith, bosc pear skins and crushed limestone. the palate's grippy texture carries bright, acid-powered flavors of granny smith apple, nectarine and mexican lime.
Stone Egg Paragon Vineyard