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Description

We select our Chardonnay fruit from Monterey County where the Pacific breezes create the perfect environment for this cool climate grape. The grapes were picked early in the morning and delivered immediately to the winery. The fruit was pressed and then chilled down to 45º F for 48 hours in order to settle out the sediment. All the juice was then racked to barrels for fermentation. The wine was then aged on lees for eight months, with lees stirring taking place once a week for the first four months to increase complexity and mouthfeel.