The fruit was handpicked, as well as state-of-the-art machine harvested, then carefully sorted at the winery. Traditional methods are used—aging sur lies for 10 months in 20% new French oak to add richness and partial malolactic fermentation to balance the wine’s acidity. Modest use of French oak enhances the wine’s expression of region, while not playing too dominant a role in the overall wine. A large portion of the blend (51%) comes from the historic Stanly Ranch with the balance sourced from vineyards throughout Carneros. A combination of barrel fermentation (60%) and stainless steel tank fermentation (40%) was used with the goal of providing a complex and interesting Chardonnay that maintains a varietal correctness and sense of place.