The grapes for this wine were hand picked, and the fruit was whole cluster pressed to protect the flavors and aromas. This Chardonnay is 100 percent barrel fermented in 20 percent new French oak, with the remaining portion in two and three-year-old French oak. Winemaker Danielle Cyrot chose to put approximately 85 percent of the blend through malolactic fermentation.

All of the lots were kept separate and aged sur lee with no lees stirring for eight months before blending and bottling. The goal is to create a wine with a creamy texture and mid-palate weight that retains the character of the fruit and the Carneros acidity.

This Chardonnay has lush aromas of lemon, ripe cantaloupe and kiwi that transition to flavors of honeydew, citrus and green apple on the palate. A creamy mouthfeel and vanilla spice notes from the French oak round out the mid-palate, and the wine finishes with a refreshing acidity and a touch of minerality.