In order to maximize quality, while providing a distinct mouthfeel and texture, the harvested grapes went directly to press as whole clusters and were gently pressed. After settling, the juice was racked into French oak barrels for fermentation. The wine spent its entire life in barrel, where it completed primary and a partial secondary malo-lactic fermentation, which preserved its natural acidity. The wine was then aged on the lees for 11 months. In order to increase richness and body, it was occasionally stirred. A generous 25% new French oak, and 25% once-filled French oak barrels were used in order to broaden the mouthfeeland balance the acid. This Chardonnay was bottled on August 6th, 2019.