the pressed juice was fermented in barrel for 30 days, and was bottled after aging nine months in 50% new french oak. malolactic fermentation was stopped to maintain freshness and purity on the palate, and balance was achieved through the contrast between the perky acidity and the creamy weight produced by lees stirring. this wine offers a beautiful bouquet of lemon zest, apricot and a slight hint of pineapple, followed through on the palate by bright minerality and a long finish. drink now through the next ten years.