Hand-harvested between September 2 and 7 at an average Brix of 24.8, the compact Chardonnay bunches were gently pressed. After settling, it was racked and fermentation began naturally and was completed with prevailing "native" yeasts. Fermentation and maturation took place in both barrel (70% (made up of 25% new French, 75% neutral French barrels)) and stainless steel tank (30%). Moderate fermentation temperatures (85°F) and a slow ferment helped develop aromatics. ML took place in the French barrels lots (70%) and was followed by ten months maturation with battonage every three weeks. This contributed nuanced spiciness and a creamy, almost saline-like mouth-feel.
