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Barrel fermentation in new and seasoned
French oak added toasty vanilla and spice
complexities, and during 10 months of barrel
ageing, we regularly stirred the "lees" 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.
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