Twenty percent of the juice fermented in French Oak barrels. Malolactic fermentation followed, and the remaining juice was fermented in stainless steel tanks until dry. Fifty percent of the wine fermented in stainless steel tanks went into an oak cask for aging. The other half was left in stainless steel tanks until blended for bottling. After bottling the wine aged for an additional ten months.
This wine captures lush tropical aromas of pineapple, pear, peach, banana and honeysuckle with a hint of toast, creating seamless flavors of creamy pear, peach, citrus zest with toasted-vanilla oak notes. The texture is smooth and sensual, with a long finish of apple and peach.