Picked for a balance of flavor and acidity, barrel fermented in our 55 degree winery, partially inoculated for malolactic fermentation and battonaged for 3 months. 60% aged 10 months sur lie in 1-year old Barrique, 20% 2-year old Demi-Muid and 20% in neutral Demi-Muid. Rich full-bodied, with mixed stone fruits, baked apple pie, and a persistent finish. Overall, the lemon curd and balancing acidity pairs well with the creaminess.