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Winemaker Jeff Cichocki has crafted an especially aromatic white with a jazzy perfume of jasmine as well as sugar-dusted apples and almond shortbread. Seventy percent of the juice is fermented in a combination of French and American oak; the other 30% is fermented in stainless steel. After an initial creaminess, the palate’s crispness centers around a focused core of fresh citrus. On the finish, ripe pineapple nips the tongue, solidifying this wine’s food-pairing potential.