We barrel fermented 60% of this wine and aged that portion in barrel for six months, stirring the lees every month. This method provides a touch of spice and vanilla, while cold fermenting the remainder maximizes the fresh fruit-forward character. Displays aromas of lemon curd and apple with hints of toasty oak and baking spices. The finish is long and lingering with silky notes of fresh pear and pineapple. Enjoy with grilled asparagus, seared tuna with a mango-avocado salsa or an apple and brie grilled cheese.
— Winemaker's notes