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Aged in 35% new oak, primarily Hungarian to lend spicy characteristics and American to round out the soft, sweet, vanillas.
Primary fermentation is followed by malolactic fermentation where lees are stirred to create a rich mouthfeel. Aging is done on lees until blending.
Pear, ripe apple, citrus, spicy oak
Nice entrance, juicy midpalate with creamy oak and a lengthy finish framed by a crisp, mouth-watering acidity