This vintage is aged 60% in new & neutral French oak & 40% in stainless steel. The nose, presents vanilla & citrus notes. It’s crisp acidity is present from start to finish, with characteristic buttery & oaky notes from the 100% Malolactic fermentation. The zippy acidity tends to lend itself to fish, such as halibut, cod, scallops, or crab, but a chicken dish such as chicken alfredo would also pair beautifully.