Barrel fermentation in new and seasoned French oak added toasty vanilla and spice complexities, and during 10 months of barrel ageing, we regularly stirred the “lees” in barrel, which gives a certain fullness and creamy texture on the palate. Encouraging malolactic fermentation added additional character, and in the glass the wine is both creamy and crisp, with abundant fruit character, mineral, and toasty oak flavors.