HEART & HANDS CHARDONNAY

Grapes were picked and pressed at cool temperatures, then juice was gently moved into barrels to undergo primary fermentation in Francois Freres French oak barrels. Primary fermentation lasted for an average of 14 days followed by a malolactic fermentation which completed prior to the arrival of winter. The lees in each barrel were gently stirred for 7 months using a technique called batônnage to encourage the development of a rich, complex palate and a tantalizing mouthfeel. In late summer, the Chardonnay was bottled under the Vino-Lok glass closure to preserve the essence of the wine.