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 press cycle. The juice was then cold settled and racked to barrels dirty on its heavy lees solids. The Chardonnay then underwent a native yeast barrel fermentation in 100% French oak barrels (35% new and 65% neutral). This wine went through approximately 75% of its malolactic fermentation to enhance body and mouthfeel. Lees stirring was performed every 3 weeks during its life to also build upon body, texture, and structure. Overall, the wine was aged on the lees for 10 months before filtration and bottling.