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The fruit was hand-harvested and gently whole-cluster pressed. Free-run juice was fermented in oak barrels, using wild and cultured yeast strains and some retained grape solids. Malolactic fermentation ensued in the barrels. These traditional methods have added a nice creamy weight to the wine
Complex citrus fruit, hazelnut meal, crème caramel and sweet oak vanillin
Palate: Full-bodied nectarine, honeydew melon, fine oak ad a long ripe citrus finish
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