The grapes were harvested early in the morning and the single macro bin was driven to the winery in the back of the Yates’ Pickup. They were whole cluster pressed in a tiny Della Toffola bladder press. The brown juice sat in a stainless-steel tank overnight without temperature control and without sulfur. The next day the juice was racked from the bottom valve to neutral oak barrels. Both primary and secondary fermentation were wild and lovely. The wine was given a dose of sulfur four weeks before bottling, racked off its lees and returned to barrel two weeks before bottling.

100% Chardonnay./ ABV 13.5%