Pressed whole cluster. The juice was then browned overnight - a very counterintuitive approach to making Chardonnay, given that most winemaking seeks to protect against oxidation (also known as reductive winemaking) -- resulting in purity and ageability. The following morning, the browned bits have settled out to the bottom of the tank, where they are left behind and discarded. The clear juice is transferred to thrice used French oak barrels where they ferment over the coming weeks, lending a warmth and richness to the finished wine.
Aged in barrel for 14 months, with half aged in stainless steel for 6 months of that time.
Unfined and unfiltered.