Heavy winter rains recharged the soil after years of drought and a moderate summer made for a steady growing season. Handpicked at the peak of ripeness and flavor, the clusters were pressed gently and sent to French oak barrels for fermentation. The lees were stirred every other week for 3 months, then the wine was allowed to settle. About 40% of the barrels went through malolactic fermentation and the wine was aged for 9 months in French oak to give it its pleasant, creamy texture. Our Single Vineyard Green Valley Chardonnay offers a creamy texture and pleasant minerality with aromas of baked pear, lime and vanilla. The mouthfeel is rich and broad with lively acidity and a lingering finish.