This new release was barrel fermented in a combination of 50% new French oak and 50% neutral French oak for 15 months, this wine is kept on the lees and stirred twice monthly right up until bottling. It is medium bodied, with a plush mouthfeel and balanced acidity to round out the palate. As Sean explains, it offers “green pear, white flower, vanilla custard, and a hint of flint on entry, the palate expands with a creamy texture and a touch of butterscotch. Framed with native acidity and integrated oak, this wine leaves with a long finish.” 50 cases were produced.