We handpicked our Chardonnay grapes for our Alexander Valley Chardonnay early in the morning to preserve the fruit’s integrity. The fruit is delivered in small bins to the winery at very chilly temperatures from the brisk autumn mornings. Whole clusters were added directly to the bladder press for a gentle pressing. After cold settling, we transferred the juice to stainless steel tanks for further settling and clarification. The juice was then racked off the lees into French oak barrels where fermentation was initiated inside the barrels. This wine undergoes 70-80% malolactic fermentation which converts the tart tasting malic acid to the softer lactic acid creating a rich, creamy complexity. After malolactic fermentation, the wine was aged sur lie in the barrels. After 15 months of aging on lees it was then racked to tanks for the final blend assemblage. The Alexander Valley Chardonnay is a lovely expression of our estate fruit balanced with rich, toasty, buttery oak - a gorgeous Chardonnay! Matt Michael, Winemaker