Barrel fermented in new French oak, then pulled out and put into neutral oak. So the acids are softened, the wine gains some flesh, and there are nuances of toast and butter without overwhelming the fruit.
Barrel fermented in new French oak, then pulled out and put into neutral oak. So the acids are softened, the wine gains some flesh, and there are nuances of toast and butter without overwhelming the fruit.
Barrel fermented in new French oak, then pulled out and put into neutral oak. So the acids are softened, the wine gains some flesh, and there are nuances of toast and butter without overwhelming the fruit.