Suspension refers to the importance that lees play in building the texture of a white wine. Raising our wines in barrel allows ample opportunity to use the sediment as another way to access the textural complexity that comes with quality fruit. Slow, spontaneous fermentation keeps the lees in suspension for many months, over six in the case of 2012. Over time, the stirring of the cloudy wine will agitate the cell walls of the yeast which occasionally burst and add another layer of complexity that’s naturally locked in the wine. Winemaker's Notes