Perfumed notes of black cherry, forest berries and subtle all spice
leads to a smooth, rounded midpalate with balanced acidity and a
lingering, fruity aftertaste. . The use of cultured and natural yeast
helped to unlock the perfumed fruit profile of the grapes. After
fermentation, 20% of the wine was matured in neutral French oak
barrels for eight to 10 months; the remainder matured in stainless
steel tanks with French oak staves.
Perfumed notes of black cherry, forest berries and subtle all spice
leads to a smooth, rounded midpalate with balanced acidity and a
lingering, fruity aftertaste. . The use of cultured and natural yeast
helped to unlock the perfumed fruit profile of the grapes. After
fermentation, 20% of the wine was matured in neutral French oak
barrels for eight to 10 months; the remainder matured in stainless
steel tanks with French oak staves.
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