Winemaking Notes: All the parcels of fruit were pressed separately and 100% fermented in French oak. The barrel fermentation followed by extended lees contact in new French oak hogsheads for 6 months produced a rich wine, packed with both fruit and oak characters.
Maturation: 6 months in French oak hogsheads
Nose: Harmonious fruit / oak balance with a full-flavored, soft finish.
Color: Pale gold.
Palate: A delight to drink now with oysters, crayfish, or veal, the wine will also develop further with benefit of short-term cellaring.
Food Suggestions: Crawfish, veal and richly flavored chicken dishes.