These Chardonnay grapes were harvested September 2nd 2016 at a Brix of 23, de-stemmed then lightly pressed into a jacketed tank to ferment over about three weeks at a temperature of 55 degrees. Once primary fermentation was complete the wine was moved into a French oak barrel to “soften” for about six months before being filtered and bottled. A Silver medal wine that is fruit-forward with a smooth clean finish.