With its cool mornings and warm afternoons, the Sonoma Valley is ideally suited for Chardonnay characterized by full, round flavors and crisp acidity. The fruit is picked at daybreak and delivered to the winery while still cold to preserve the wine’s delicate flavors, aromas, and acidity. Grapes are pressed whole cluster, then fermented sur lie in a temperature-controlled room kept at 55 degrees to ensure slow fermentation. The wine undergoes 100% malolactic fermentation and is stirred by hand three times per week to increase mid-palate intensity. Winemaker Katie Madigan ages this wine for nine months in 100% new French oak barrels with a light, soft toast to create a creamy mouthfeel without heavy oak notes.