"Roasted nuts, mocha, and citrus blossom dominate the aromas in this wine. The extended barrel-aging has made the mouthfeel creamy and lush with a toffee element. The naturally high acidity gives this wine a long Meyer lemon and wet stone/mineral flavor in the finish. A wine that definitely benefits from several years of cellaring," notes Bob Cabral, 2011 Wine Maker of the Year (Wine Enthusiast Magazine ).