Winemakers Notes:

"Harvested from a single vineyard in the San Miguel District, the Chardonnay was immediately pressed and fermented in a small stainless steel tank. Following fermentation, the wine was transferred to a mix of lightly-used, new, and neutral French oak barrels. The formats, most ranging from 320L to 400L, were chosen for their ability to slowly integrate new oak and preserve freshness. Partial malolactic fermentation was allowed, enhancing complexity and smooth acidity. Bâtonnage was performed biweekly on each barrel until bottling, developing additional mouthfeel and creating a lasting, silky finish."