Every year, the cellar team explores different winemaking avenues to improve our craft and to explore what is possible with Texas wine.  With the 2016 Vermentino, we wanted to explore how this high acid lot would develop in both French Oak, as well as Acacia barrels. This was our first vintage with Acacia wood barrels and we found the aromatic wood enhanced some of the floral characteristics of this wine.  After close to a year of aging, we evaluated both lots and were happily surprised with the results.  In both instances, the aromatic range had expanded and built out a far more balanced wine.  Ultimately we opted to blend those the French Oak with the Acacia for added complexity and the opportunity to experience both.