The Sonoma Coast growing region begins at the Mendocino County border, continues along the western coastal edge of Sonoma County through the mouth of the Russian River Valley, and extends to the Los Carneros region on the southern Sonoma/Napa border. Similar to the Burgundy region of France, these vineyards offer an unusually long, cool and even growing season, where Chardonnay is beautifully aromatic, citrus-laced and layered. Grapes were selected from cool vineyard sites within the Sonoma Coast boundaries. To avoid damage to the clusters, fruit was picked in the coolest parts of the day and delivered to the winery in small, half-ton bins. The fruit was carefully sorted before pressing; hand-picked lots were immediately whole cluster pressed. After all the fruit was pressed and settled overnight, the juice was racked for inoculation. The majority of the juice was barreled down in French oak for primary fermentation, with a small percentage fermented in stainless steel to preserve fresh fruit tones. 100% of the wine underwent secondary malolactic fermentation. The lees were stirred every 3 to 4 weeks for 4 months, then racked off the lees just prior to blending for bottling. Toast levels of the barrels ranged from medium to medium plus, adding additional layers of spice, texture and vanilla. Apricot, lemon, Gala apple, subtle oak and spice aromas. Lemon drop, white stone fruit, yellow plum and Galia melon flavors. Richly textured, and concentrated with a balanced acidity that drives a lingering finish.