Fresh and full-bodied with an aroma of lemon, pear and a touch of cinnamon.
Malolactic fermentations occur post-primary fermentation. The lees are stirred through malolactic fermentation, and the wine is aged sur lies until blending. The wine is aged in 35% new oak, primarily American and Hungarian, with a little bit of Frenach. The Hungarian oak mimics French with spicy character and the American rounds it out with a sweeter finish.