After barrel fermentation (40% new) and extended barrique aging, this wine is bottled with some of the lees left, extending autolysis and intentionally diminishing fruit. It's oaky and textural, with a creamy, yeasty flavor more than any particular fruit. It's unusual and compelling, though not made in any conventional style.
After barrel fermentation (40% new) and extended barrique aging, this wine is bottled with some of the lees left, extending autolysis and intentionally diminishing fruit. It's oaky and textural, with a creamy, yeasty flavor more than any particular fruit. It's unusual and compelling, though not made in any conventional style.
After barrel fermentation (40% new) and extended barrique aging, this wine is bottled with some of the lees left, extending autolysis and intentionally diminishing fruit. It's oaky and textural, with a creamy, yeasty flavor more than any particular fruit. It's unusual and compelling, though not made in any conventional style.
After barrel fermentation (40% new) and extended barrique aging, this wine is bottled with some of the lees left, extending autolysis and intentionally diminishing fruit. It's oaky and textural, with a creamy, yeasty flavor more than any particular fruit. It's unusual and compelling, though not made in any conventional style.