made to pair with halibut on the winemaker's annual trip to alaska, this blend of 68% viognier, 16% marsanne and 16% grenache blanc shows beeswax, seared pears, caramel corn, apple syrup and peach crème brûlée on the nose. it's light and playful on the palate, with ripe lemons, rounded stone fruit, honeysuckle and citrus zest.
Inside Passage Reserve