In order to maximize quality, all grapes went direct to press as whole clusters. After pressing and settling, the juice was racked into French oak barrels for fermentation. Once dry and finished with malo-lactic fermentation, the lots were aged in barrel for ten months on the lees, with occasional stirring to increase richness and body. Of the twelve barrels selected, three were new French oak and the others were neutral, ranging in age from two to four years. For this blend, Vernou, Quintessence and Francois Freres cooperages were selected. The Dutton Ranch Chardonnay was assembled just prior to bottling, which took place on August 9th, 2013.