We hand-sorted and lightly pressed the whole clusters to avoid any unnecessary risk of smoke exposure. The juice went directly into barrel for fermentation, and was then aged in lightly toasted French oak barrels, 50% of which were new. After 11 months in barrel, we selected the best barrels to compose the final blend, and returned the blend to neutral oak barrels for four additional months. The extra four months in barrel evolved the secondary fruit flavors and added complexity to the final wine.
With hints of lemon cream, jasmine and pie crust this wine is a wonderful balance of acid and creaminess.
With hints of lemon cream, jasmine and pie crust this wine is a ...
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