The grapes were hand harvested at night on September 16th, allowing us to gently process the clusters. At the winery, the fruit was whole cluster pressed to protect the crisp flavors of the Chardonnay grapes, and the juice was settled in stainless steel tanks before being placed in French oak barrels for fermentation. The wine was bottled after 15 months of extended sur lie aging where the yeast lees were stirred weekly for the first three months until ML had reached 50% competition to give the wine its pleasant, creamy texture.
