The grapes were hand-harvested and whole-cluster pressed in small lots. We utilized two different yeast strains to accentuate the intrinsic characteristics of each Chardonnay clone. The lots were fermented in stainless steel tanks at cold temperatures for 15 to 20 days to capture more aromatics and esters. We prevented the wine from going through malolactic fermentation to retain the natural zingy acidity. The light lees were stirred once a month to gain additional texture and yeast autolysis flavors. In May of 2010 we identified the best lots for a final blend featuring 70% Clone 15 and 30% Clone 96.