What I am trying to achieve is a wine that is in balance by blending these three sensations. I have said many times that I am trying to produce a wine that has a beginning, a middle and an end. I feel the wine that achieves that objective is my Estate Cuvee. I know what the Estate Cuvee will be each year by tasting the components individually that will go into the blend. Oak is another matter.
Many wineries use more.
I have never been a fan of French oak and may drop it in favor of Czech and Hungarian. I want to add enough oak to add complexity, but I hope no one will accuse me of using too much.