Vinification focuses on capturing the natural fruit intensity of Chardonnay from this superb district with minimum influence from winemaking techniques. The grapes are soft pressed immediately after harvest in the cool, early morning hours, and the musts are fermented without prior skin contact. Fermentation takes place over a period of up to 21 days, with 15 percent of the lots fermented in temperature-controlled stainless steel tanks at 55°F and 85 percent in barrels, of which approximately ten to 15 percent are new, at a slightly warmer temperature. The wines do not undergo malolactic fermentation, and, depending on the vintage, between 50 and 60 percent of the lots are aged "sur lie" without racking from the fruit and yeast debris. Bottling takes place without fining. The 1985 was the first Chardonnay vintage produced from the Domaine Carneros vineyard, and this spectacular has yielded many vintages of distinctive wines expressive of its superb microclimate yet which remain complementary to the style of Sequoia Grove's mid-valley Napa Estate Bottled Chardonnays.