This structured white was barrel fermented in French oak, half of it new, and then given additional richness and layering through malolactic fermentation. With a small amount of Sémillon, it presents as viscous and complex, with a depth of melon, toasted oak and vanilla.
This structured white was barrel fermented in French oak, half of it new, and then given additional richness and layering through malolactic fermentation. With a small amount of Sémillon, it presents as viscous and complex, with a depth of melon, toasted oak and vanilla.
This structured white was barrel fermented in French oak, half of it new, and then given additional richness and layering through malolactic fermentation. With a small amount of Sémillon, it presents as viscous and complex, with a depth of melon, toasted oak and vanilla.
This structured white was barrel fermented in French oak, half of it new, and then given additional richness and layering through malolactic fermentation. With a small amount of Sémillon, it presents as viscous and complex, with a depth of melon, toasted oak and vanilla.