Perfumed notes of black cherry, forest berries and subtle all spice leads to a smooth, rounded midpalate with balanced acidity and a lingering, fruity aftertaste. . The use of cultured and natural yeast helped to unlock the perfumed fruit profile of the grapes. After fermentation, 20% of the wine was matured in neutral French oak barrels for eight to 10 months; the remainder matured in stainless steel tanks with French oak staves.