Relying on naturally-occurring yeasts, we fermented 80% of the grapes in 900-gallon French oak casks, called foudres, with the remainder in previouslyused small French oak barrels. We then aged the wine six months on its lees (the spent yeast) in neutral barrels. The combination of the right clones and cool growing region produced juicy tropical fruit and lemongrass flavors with a touch of minerality at the end of a long finish that are perfect with a wide range of food, including grilled seafood, chicken, oysters, creamy pastas dishes and summer salads.