Harvest Dates: 19-26 September
Grapes: Average Brix 23.8˚
TA: 6.99 g/L
pH: 3.50
Fermentation: Grapes are whole-cluster pressed and barrel fermented. Natural primary and natural secondary (malolactic) fermentations.
Selection: Nine of the twelve Estate Chardonnay parcels.
Barrels:94% air-dried American oak, 6% French oak; (12% new, 18% one and two year-old, 13% three and four year-old and 57% five to nine year-old).
Aging: Fifteen months in barrel

Hand-harvested estate-grown Monte Bello vineyard grapes; whole-cluster pressed; fermented on the native yeasts; full malolactic on the naturally occurring bacteria; oak from barrel aging; minimum effective sulfur. In keeping with our philosophy of minimal intervention, this is the sum of our actions.