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The Ten Sisters vineyard is in the Southern Valleys subregion, known for its tropical fruit characteristics. The Southern Valleys are closer to the mountains, creating a cooler climate that leads to later ripening and more vibrant flavors. The soil of the Southern Valleys is primarily loess, or fine windblown soil derived from glacial deposits, and has more clay than other subregions.
After being pressed to tank, then left to settle and clear, the juice was racked and inoculated with selected yeast strains known to enhance desirable varietal characteristics. The wine remained on yeast lees for six weeks, then fine lees for four more months.
Excellent on its own or with seafood, chicken, pork, salads, and Asian food.