After the fruit was hand-harvested, it was whole cluster pressed and the juice was cold-settled for forty-eight hours before racking. One third of the juice remained in stainless steel tanks to undergo slow cold fermentation in order to retain an abundance of Chardonnay’s natural fruit characteristics. No malolactic fermentation took place with this portion. After primary fermentation, another one-third of the juice was transferred to twenty-five percent new French oak barrels and the remaining juice was placed in neutral French oak barrels and was stirred once a week. The barreled wine was left sur-lie for five months to complete malolactic fermentation. Prior to bottling, the tank and barrel portions were combined in a tank to settle, and then bottled.