Our Chardonnay fruit is always harvested by hand in half ton bins during the night so that it arrives cold at the winery first thing in the morning. It is pressed whole cluster (without crushing or destemming) to produce the lowest solids, most delicate juice possible. This fresh juice was placed into French oak barrels for fermentation (new oak exposure was about 35% - half medium toast and half medium plus toast), inoculated with a slow fermenting yeast and allowed to ferment over the next several weeks. During this time, we encourage the malolactic ferment to take place as well, which takes the edge off the acidity as well as contributes interesting nuances of toast and cream. Our new wines are allowed to remain "sur lie" on the primary yeast for 10 months, with monthly sitrring to encourage mouth feel and complexity.