The type of oak, origin, producer, level of toast, time on oak, and racking all play a vital role in developing bread-like flavors and texture of the wine. Butter characters come from malolactic fermentation. The conversion of malic acid to lactic acid produces rich, buttery flavors and changes the texture of the wine to be more creamy and soft. These factors work together to best compliment the complexity of fruit and expression of terroir produced in the vineyard. EYES: The wine is bright and clean in the glass with a beautiful golden yellow tone. NOSE:The aromas of fresh butter, vanilla oak, and citrus fruit combine in a way that reminds me of orange Creamsicle, with a floral, jasmine hint. A decadent introduction. MOUTH: The aromas introduced in the nose continue on the palate. Buttered popcorn and vanilla oak characters mingle with flavors of honeydew melon, lemon peel, papaya, jasmine, honeysuckle, banana, and lychee.