Whole bunch pressed and transferred to 35% new French oak.

The juice was wild fermented and allowed to go through malolactic fermentation to build complexity. Stirred monthly on lees and left in the barrel on lees for 9 months. Left in new French oak barrel for 9 months.

This Reserve Chardonnay has a nose of soft peach and hints of citrus, honey, and pear together with a background of spicy French oak.