The vintage of 2018 was extended by pleasant and mild temperatures throughout the growing season and we harvested the fully ripe, flavorful Chardonnay grapes from September 25th through October 1st. The juice went directly to French oak barrels for barrel fermentation. After the primary alcoholic fermentation was complete, a select number of barrels underwent a secondary malolactic fermentation to soften the wine and give it a lush creamy note. The barrels aged sur lie for ten months, undergoing battonage or stirring every two weeks until the winemaker decided the wines had achieved the perfect balance.