To achieve the balance of flavors and texture in our Chardonnay, we used two fermentation techniques. For approximately half of the wine, we used stainless steel tanks and low temperatures to keep the flavors fresh and vibrant. The remaining half was barrel fermented in neutral oak with specialty yeasts. These barrel lots were also allowed to undergo malolactic fermentation and six months aging with weekly bâtonnage, imparting roundness, texture and spice. We then blended the two lots together to create a perfectly balanced Chardonnay.