Barrel fermentation in new and seasoned French oak added toasty vanilla and
spice complexities, and during 9 1/2 months of barrel aging, the "lees" were regularly stirred in barrel, which gives a certain fullness and creamy texture on the
palate. Encouraging malolactic fermentation added additional character, and in
the glass the wine is both creamy and crisp, with abundant fruit character, mineral
and toasty oak flavors. Enjoy over the next 1-3 years.