The key word about this wine is “egg” – not the finish kind but the fermenting kind. Winemaker Lawrence Buhler was thrilled to talk about his concrete egg fermenter – the benefit is that the lees doesn’t just settle to the bottom but continue to move around giving the wine more complexity and a rounder mouthfeel. But that’s not the only unique aspect of this wine. Two-thirds of the wine also saw it’s way into older (1-2 year old) French oak barrels for 7 months (one of these 13 barrels was new). Lawrence says he ended up with two very different wines; tropical fruit from the oak and mineral finesse from his egg. All this is rightfully apparent in the wine. The nose has lovely tropical fruit with a touch of vanilla, while on the palate, the tropical drops out leaving behind lemon and lime with great minerality. Only 450 cases were produced. Price: $30.00 – Rating: ****½