Our Napa Valley Chardonnay is gently whole-cluster pressed, in order to preserve the fresh, floral aromatics naturally occurring in the fruit. Twenty-five percent of the wine is fermented in stainless steel and remains in tank until the final blend is assembled. The winemaking hand remains light, with twenty-five percent of the wine fermented and aged in new French oak barrels and the remaining fifty percent in seasoned French oak. This specific barrel treatment helps preserve the essential purity of the fruit while adding subtle notes of oak complexity. The 2017 vintage, as usual, did not undergo malolactic fermentation, which helps to further maintain the fruit’s natural acidity and aromatic freshness. The wine was bottled after just six months of maturation with a weekly battonage, putting the yeast lees in suspension in order to release subtle aromatics, increase the mouthfeel, and prevent reductive qualities.