Made with grapes from the Wild Meadow vineyard in Loudon County where the cooler climate allows for fully ripe grapes that retain their acidity. This wine undergoes native primary and malolactic fermentation in barrel, and it is aged for 11 months in 100% French oak, 33% new, with twice weekly battonage (lees stirring) during the partial malolactic fermentation. The result is a wine with richness, weight, and length balanced by the acidity. It's structure gives it a long life expectancy, and it develops additional layers, texture and flavor as it rests in bottle.