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Barrel fermentation in new and seasoned French oak added toasty vanilla and spice complexities, and during 9 months of barrel ageing, we regularly stirred the "lees" in barrel, which adds a creamy texture and increases richness on the
palate. Encouraging secondary fermentation adds additional complexity, and in the glass the wine is both creamy and crisp, with ripe apple, Meyer lemon, wet stone, and spiced vanilla
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