Description:

The grapes underwent a gentle, whole-cluster press before 100% of the wine was barrel fermented in French and Hungarian oak (23% new French, 11% new Hungarian). Malolactic fermentation was then introduced to 100% of the wine to soften the acidity and impart a smooth mouthfeel. The wine was allowed to age in the barrel sur lie for nine months before bottling took place in September 2013.