Winemaking: Striking a balance in style between a full-bodied, barrel fermented chardonnay and a clean, crisp stainless fermentation, the fruit was crushed gently, pressed and allowed 30 minutes of skin contact. Fermented in barrel for approximately one week, the wine was racked off the gross lees and returned to barrel to finish. Cooperage: Barrel fermented and aged on the lees for 4-1/2 months in a combination of 1 year old American and Hungarian oak with medium plus toast.