These Chardonnay grapes come mostly from Dijon and Wente clones grown in the renowned Carneros District in Napa Valley. We buy fruit from the Beckstoffer Vineyard, the Haire Vineyard, the Ghisletta Vineyard, and Kate’s Vineyard in the Oak Knoll District. The grapes were hand harvested September 30 to October 11 with Brix from 21 to 25. The fruit was cluster sorted and whole-cluster pressed before being inoculated with white Burgundy yeast strains. The wine started fermentation in stainless steel and completed it in French oak barrels, where it was stirred on its less bimonthly. The wine did not undergo malolactic fermentation in order to maintain the wine’s bright flavors and acidity. The wine was bottled in July 2012 and rested in our underground cellar until its release in January 2013.