|Fermentation: At least 50% barrel fermented in French oak, and 50% fermented
in stainless steel tanks in order to preserve the natural fruit flavors inherent in our
Livermore Valley Chardonnay.
Aging: The barrel fermented portion was aged sur lie for 9 months. Batonnage, the
art of stirring the barrels, was performed monthly. The stainless steel portion was
aged on lees for 9 months.