Lots of wood flavor comes out, though the winery says just 20% was new. Barrel-fermented, 100% malolactic, and weekly lees stirring give the wine plenty of lush texture in a semi-tropical fruit context.
Lots of wood flavor comes out, though the winery says just 20% was new. Barrel-fermented, 100% malolactic, and weekly lees stirring give the wine plenty of lush texture in a semi-tropical fruit context.
Lots of wood flavor comes out, though the winery says just 20% was new. Barrel-fermented, 100% malolactic, and weekly lees stirring give the wine plenty of lush texture in a semi-tropical fruit context.