The Chardonnay grapes were picked at ideal ripeness to accentuate the big, broad aromas and flavors from each of our vineyards. Once in the winery, the grapes were pressed, clarified, and fermented with a combination of American and French oak to start the integration of aromas and flavors as early as possible. Fermentation was done at the ideal temperature to ensure the fermentation yields the riper, more robust flavors of Chardonnay. Post-primary fermentation, secondary fermentation (Malolactic fermentation) is carried out to round out the mouthfeel, balance the acidity, and broaden the depth of fruit. The wine then remains on the lees for ~5-6 months being stirred every week to enhance the creamy mouthfeel. Flavors of peaches and apples develop on the pallet while delivering a smooth finish.