The grapes that went into making the Mirassou Chardonnay were sourced from a number of California's most celebrated growing regions including Monterey County on the Central Coast of California. The cooler temperature of the Central Coast yields a longer growing season, allowing the grapes to develop deep flavors exhibited in the resulting wine. The grapes were harvested during the night and early in the morning in order to keep the fruit cool to preserve the delicate aromas and flavors. The must was fermented in stainless steel tanks for approximately 10-12 days at 58 – 63° F. A portion of the wine underwent malolactic fermentation on oak staves, which adds a slightly creamy texture to the wine and rounds out the mouth feel.