Fermented in 100% French Oak (once used barrels) and aged on the lees for 15 months using only native yeast for primary and secondary fermentation. Nothing extra is added and minimal SO2 is only added after the completion of malolactic fermentation to preserve stability and freshness and then bottled without fining or filtering. Rich cloudy gold color, with light floral scents and citrus on the nose. This wine opens up into its hearty base aromas of hazelnut, vanilla, and subtle oak. The palate is bold and well defined in its fresh, fleshy, full-figured intensity and manages to strike a great (and difficult) balance between richness and freshness - it dances around flavors of caramel and Gravenstein apple.

Just 150 cases produced!

750ml