Winemaking

To achieve the balance of fresh fruit expression, silky texture and sumptuous complexity, we fermented 65 percent of the Chardonnay juice in oak barrels and cold fermented 35 percent in tanks. The wine completed malolactic fermentation to round the acidity and add hints of crème brûlée to the lingering finish. All of the wine was stirred (bâtonnage) during six months of aging on the yeast (sur lie) to integrate flavors and enhance silkiness.