The wine comprises two-thirds Pinot Noir, giving it a nose dominated by red fruit aromas of cherry and plum. The remaining one-third of Chardonnay contributes tropical notes of lychee and mango. Undergoing 100% malolactic fermentation, the wine acquires a vanilla cream character, resulting in a round and full-bodied profile. After aging for about two years on the yeast lees, it gains notes of freshly baked bread and pastry, enhancing its fruit-forward style. Finally, after several months on the cork, the wine develops complex flavors of caramel and hazelnut.