100% Chardonnay from 4 different vineyard sites in Napa Valley; 39% from Oakville, 37% Mt. Veeder, 22% Carneros and 2% Rutherford.
After whole cluster pressing and cold settling, the juice was racked into small stainless steel fermenters and inoculated with CY3079 yeast. At this point, the juice was transferred to 60 gallon Nevers and Allier Burgundy shaped barrels, of which 45% were new oak, for the start of barrel fermentation. The wine remained aged sur-lees for a period of nine months during which it was stirred every 10 days. The wine did not go through malo-lactic fermentation.