The grapes for this wine, the only wine we produce from grapes not grown on our estate, basked in near-perfect chardonnay ripening conditions during the temperate midsummer in Napa Valley's Carneros appellation. With a refreshing breeze from San Pablo Bay and thick overnight fog to keep them cool, hang-time extended into mid-October, with grapes harvested on October 9th, 14th and 19th. After a gentle pressing, the juice was cold-settled for 24 hours and then fermented in our caves in French oak, 25% of which were new barrels. The lees were stirred weekly for six months, and malolactic fermentation was initiated in all barrels and arrested at 30% completion. This wine maintains a crisp acidity and a lively roundness on the palate while expressing heady aromas of lemon zest, starfruit, quince, Antibes melon and crème fraîche.