The wine was 100% barrel fermented in 86% French oak (20% new.) 100% of the blend underwent secondary malolactic fermentation in barrel. The wine was stirred every three weeks as it aged 6 months on the lees.
This is impressive. I overhead a customer in the shop giving it a huge wrap and have to say he was not wrong. It's a full powered style but just falls short of being stupid fat and ripe. Rich and creamy, butter scotch, soft oak. Really well priced for US wine in Oz and would not hesitate to recommend as an "impact" wine.
California Sustainable Winegrowing Practices Certified
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