The fruit was rigorously hand sorted and gently whole-cluster pressed. The juice was settled and either put straight to barrel or left in tank. Fermentation temperatures were in the 70-degree range followed by lees stirring for 4 months in barrel. Mostly native yeast and malolactic fermentations with only a few lots fermented using cultured Burgundy isolates. Aged in 100% French Oak for 11 months, 14.5% ABV, 100% Chardonnay. Citrus, pear and crisp apple notes are lined with floral notes and hints of brioche and toast. Bright and crisp with perfectly balanced acidity and minerality, followed by an elegant refreshing finish.