Our winemaking style is traditional with a gentle bag press of the grapes to yield the softest fruit characters. The Chardonnay was hand picked and gently pressed then the juice rested in tank to cold settle. The juice was natural yeast fermented with fine solids in new (30%) and second/third use (70%) barriques from the Seguin-Moreau, Dargaud & Jaegle, and Nadalie cooperages then aged on lees. Malo was allowed to proceed, and the wine was matured with minimal battonage. Bottled unfined and unfiltered in February 209. The Chardonnay is a tight, structured style and will be best from 2019 and drinking well until 2030.