The fruit for Robert Young Estate Winery wines is all harvested from the vine early in the morning while the grapes are still cool, lessening the chance of oxidization. Certain techniques used in the winemaking accentuate the soft, supple texture of the wine. For example, about half of the fruit was whole cluster pressed, and the other half was destemmed and then pressed. These practices, gentle in nature, increase the sweet, smooth taste of the wine.

The 2005 Chardonnay was also stirred on the lees to add complexity and creaminess to the texture. The wine was inoculated for malolactic fermentation in the barrels, enhancing the body of the wine and producing a silky and round palate. Lastly, the 2005 Chardonnay was aged and fermented in French oak barrels for approximately 14 months. Six to eight different types of barrels sourced from a range of coopers were used, each with its own toast. These different toasts come through in the wine as complex oak aromas and flavors, such as vanilla, pepper spice, and toasted bread.