Relying on naturally-occurring yeasts, 80% of the grapes were fermented in 900-gallon French oak casks, called foudres, with the remainder in previously-used small French oak barrels. We then aged the wine six months on its lees (the spent yeast) in neutral barrels. The combination of the right clones and cool growing region produced juicy tropical fruit and lemongrass flavours with a touch of minerality at the end of a long finish that are perfect with a wide range of food, including grilled fish, goat cheese salad and spicy Mexican or Asian cuisine.