Simone Adams, who holds a doctorate in wine science, knows what she's doing, and it shows. This Pinot Blanc is vinified in a mix of large oak barrels and stainless steel tanks. It undergoes spontaneous fermentation, then rests for a year on the lees until it is microbiologically stable the following autumn, at which point it is bottled unfined and unfiltered. The nose is initially delicate, with aromas of lemon balm, apricot, pear, peach, and light bread. Slightly smoky, the palate reveals the extended lees aging: exceptionally harmonious, finely creamy with a charming smoothness and a richness almost reminiscent of a Pinot Gris, with a long, lingering finish. Could this be the ultimate autumn white wine?