Following harvest, the fruit was allowed to rest on skins for four hours before being pressed, which adds beautiful weight and texture.Approximately 50% of the blend went through a wild-yeast barrel ferment before 6 months maturation in new French oak Barriques and Hogsheads, with malolactic fermentation completed for texture and complexity. During this process, the barrels were stored in a cold room to extend the fermentation and enhance complexity in the finished wine. The balance of the blend was fermented in stainless steel tanks with no malolactic fermentation to enhance freshness and vibrancy, before being combined with the oak portion to create our 2024 Cool Climate Chardonnay