Barrel fermentation in new and seasoned French oak added toasty vanilla and spice complexities. During the eleven months of barrel aging, we regularly stirred the "lees" in barrel, and later in tank, which imparts an elegant fullness and creamy texture on the palate. In the glass, the wine is both creamy and crisp, with golden delicious yellow apple, baked pie spices and a hint of minerality on the long finish. Enjoy over the next one to three years with lobster, herb crusted halibut with a minted sweet pea purée or grilled veal chops with sautéed mushrooms.