Fermented and aged in older French oak sur lie for a total of 22 months.
100% barrel fermented in 95% French oak and 5% American oak barrels using Burgundian yeasts.
100% barrel fermented and aged in older French oak for 11 months.
100% barrel fermented in one to five year old French oak from small Burgundian coopers.
100% Vidal, the grapes are frozen and then pressed. Only the first thawed juice is used (AKA icewine).
The wine was cold fermented at 55°F, then racked at mid-fermentation into older French oak barrels, where it finished fermentation and aged sur lie until March.