Aged in 100% French Oak for 11 months, the wine went through native initial fermentation followed by a partial malolactic fermentation. We stirred the wine in the barrels while it aged (sur-lie) giving it a lush mouthfeel and a rich pallet. When I smell the wine, I detect papaya, Meyer lemon and orange peel. When I taste the wine, I detect bright and lush flavors of lemon meringue pie, vanilla crème pudding with honey, and apricot crisp. You may smell and taste differently than me, but I do think you’ll enjoy it. Perfect served with a variety of food dishes or on its own. I like it with seared scallops over truffle infused risotto, roast chicken with mustard sautéed leaks or even buttered popcorn.