2008 marked one of the lowest yielding years in northern California for Chardonnay in quite sometime. The quality however was first rate. Very fruity and intense flavors came through in the 2008 harvest. Whole clusters of high quality selections of Chardonnay were pumped to the press, followed by 2 to 3 days of cold settling. 55% of the juice was fermented in barrels (aged surlies and completed malo-lactic fermentation), and 45% in stainless steel, no malolactic fermentation. A restrained use of new oak cooperage lets the fruit flavors shine. The wine aged 6 to 7 months, 55% in small French cooperage and 45% in stainless steel. The wine was bottled in May 2009.