Estate hand harvested late into October from a much-reduced crop. Whole cluster pressed and fermented in stainless steel. Secondary fermentation in seasoned French oak barrels for 12 months. Rich aromas of dill and applewood smoke, with notes of toasted marshmallow and banana, along with warm oakiness, cool acidity, and residual sugar at 3.0g/L. Try this wine with chicken Caesar salad, pan-fried perogies, or spinach and feta puff pastries.