This wine was picked at lower sugar to keep its leaner structure and citrus overtones and fermented in separate components using solids, natural yeasts, barrel fermentation and higher ferment temperatures at various levels to create further complexity. Fresh honey and vanilla on the palate provided by new French oak and a textural creaminess from extended lees contact and stirring follows through onto a nutty finish The style of the wine allows for early drinking but the opportunity is to allow this wine to age