Barrel fermented and aged sur lie in 40% new French oak. The 2008 vintage has kept its acids (hence balance) better than the 2007; though there is still some volatility, it's just over the threshold level for most people. There's plenty of fruit—banana, papaya, pineapple—along with the barrel-generated streaks of caramel.
Barrel fermented and aged sur lie in 40% new French oak. The 2008 vintage has kept its acids (hence balance) better than the 2007; though there is still some volatility, it's just over the threshold level for most people. There's plenty of fruit—banana, papaya, pineapple—along with the barrel-generated streaks of caramel.
Barrel fermented and aged sur lie in 40% new French oak. The 2008 vintage has kept its acids (hence balance) better than the 2007; though there is still some volatility, it's just over the threshold level for most people. There's plenty of fruit—banana, papaya, pineapple—along with the barrel-generated streaks of caramel.
Barrel fermented and aged sur lie in 40% new French oak. The 2008 vintage has kept its acids (hence balance) better than the 2007; though there is still some volatility, it's just over the threshold level for most people. There's plenty of fruit—banana, papaya, pineapple—along with the barrel-generated streaks of caramel.