Upon arriving at the winery, the grapes are gently pressed as whole clusters and the juice is cleanly racked. We like to ferment our Chardonnay slowly in stainless steel at a cool 55 degrees Fahrenheit in order to retain the fresh fruit aromatics. After fermentation, 25% of the blend is aged on French oak for about 14 months and the balance is aged in stainless steel to retain the varietal’s fruit flavors and crisp acidity.