A tribute and testiment to the vineyard's natural setting as well as its meticulous farmed Chardonnay vines. This offering was whole-cluster pressed, barrel fermented on native yeasts, and aged in 100% French oak barrels (18% new) for 10 months. This well-balanced Chardonnay went through 100% Malolactic fermentation with battonage twice per month for 6 months.