WINEMAKER NOTES The Chardonnay clone used for this wine is UCD 6, developed by UC Davis. After handpicking, the fruit was hand sorted and whole cluster pressed in a gentle Champagne cycle. e juice was then immediately sent to barrels dirty on its heavy lees solids. The Chardonnay then underwent a native yeast barrel fermentation in 100% French oak barrels (25% new and 75% neutral). Approximately 75% of this wine went through malolactic fermentation to enhance body and mouthfeel. Lees stirring was performed every 2 weeks during its life to also build upon body, texture, and structure. Overall, the wine was aged on the lees for 10 months before filltration and bottling.