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Barrel fermentation in new and seasoned French oak added toasty vanilla and spice complexities, and during 9 months of barrel aging, we regularly stirred the 'lee's 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, lemon, wet stone, and spice vanilla flavors.
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