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Tasting Notes
Barrel fermentation in new and seasoned French oak added toasty vanilla and spice complexities. During the thirteen months of aging, we regularly stirred the "lees" in barrel, and later in tank, 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.