Bright and layered with aromas of grilled apricot, yellow grapefruit, kiwi, and subtle hints of vanilla.

Most of the wine that went into this blend was barrel-fermented in a 500-liter French Oak puncheon and aged sur lie for four months. This large-format barrel allowed for somewhat extended aging without extracting much of the more powerful oak-driven aromatics. Weekly lees stirring built rich texture to balance the wine’s brilliant acidity.