Free-run is pressed directly to oak with pressings allowed to settle in tank before being racked to oak for fermentation. Fermentation uses indigenous yeast in seasoned French oak. Malolactic fermentation is done in select barrels and the wine aged for 9 months on light lees in oak. Blending is done looking at a balance of fresh vibrancy with a textural mid-palate offering some creaminess and subtle oak.

Stonefruit, poached pears, lemon curd and subtle vanilla spice. Long lingering palate with a softly rounded mouthfeel.