We whole-cluster-pressed the grapes for optimum freshness, then fermented 85 of the juice in French oak barrels, with the balance fermenting in stainless steel tanks to preserve the wineas bright fruit character. Our 2007 Chardonnay aged sur lie on the yeast lees in French barrels, 35 new, for eight months, with periodic stirring of the lees to enrich texture and flavor. In 2007, 11 of the Chardonnay barrel lots were selected to undergo a secondary malolactic fermentation which softens the natural acidity resulting in a fuller bodied wine. Winemaker Julianne Laks tastes every barrel lot frequently as it matures to determine the perfect amount of stirring for each, thus enhancing the complexity of the final blend. The result is a fresh, rich, beautifully balanced Chardonnay with classic Napa Valley character.
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