Vintage 2016 had near-perfect weather and continues the streak of great California vintages. Winter gave Hess its average amount of rainfall followed by a warm spring that allowed most varieties to set a nice crop. August cooled things off and allowed some increase in hang time and the winery didn’t see any major heat spikes during September and October. Yields were above average for most. Overall, the harvest was another welcomed season, and Hess finds the wines of the vintage to be of excellent quality.
This wine pairs well with poached or grilled seafood, shrimp, or crab with spicy aioli, baby greens tossed in citrus honey vinaigrette, avocados, fruit salsa, shaved fennel, tangerines, and triple creme cheeses.