The grapes were harvested in the very early hours of the morning so they would arrive to the winery cool. Once at the winery, the grapes went directly to the press where the juice was gently pressed away from the skins. The juice was allowed to cold settle for two days before racking. The juice was inoculated with a Chardonnay specific yeast and allowed to ferment cool over 30 days. A portion of the blend was fermented in barrel to add rich mouthfeel and complexity. We inoculated the barrels for malolactic fermentation to help contribute to the creamy mouthfeel while preserving the bright natural acidity. All of the barrels were hand stirred throughout secondary fermentation, further adding to the roundness on the palate.