2019 was a special vintage resulting in high quality fruit. Cool temps and wet spring allowed for gradual fruit development and lower yields, with better acidity at harvest. Chardonnay was hand harvested in early morning, then whole cluster pressed. Individual lots are barrel fermented in French oak with a combination of indigenous and inoculated yeast, undergoing partial malolactic fermentation. We choose our barrels to best emphasize the fruit and vineyard characteristics rather than showcasing the oak itself.