We sourced our Chardonnay grapes from two wine regions in California that we like for their unique character and balanced profile. A little over half of the fruit comes from vineyards in Lodi, a warm region that produces fruit with a rich, luscious mouthfeel and welcoming palate entry. The remaining 40 percent is from Clarksburg, where the vineyards, which fan out from the Sacramento River, are crisscrossed by small deltas that carry cool breezes, making this a surprisingly cool area for its inland location. The grapes grown here exhibit more stone-fruit flavors and bright balancing acids. Our Chardonnay Cuvee was crafted to be a vivacious expression of the varietal, unmasked and unpretentious. This clean, crisp style began with a long, slow fermentation in stainless steel. Maintaining temperatures around 50º F for 28 days, we retained the varietal’s inherent stone-fruit character and crisp, lean style. Regular stirring of the lees helped fatten the mouth and add depth and complexity. To keep the flavors fresh and clean, we used no oak aging.