Barrel fermentation in new and seasoned French oak added toasty vanilla and
spice complexities, and during 13 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.