After harvesting and light pressing, 86% of the juice was cold-fermented in stainless steel tanks for the preservation of delicate aromatics and bright fruit flavors. The remainder was barrel fermented and aged on the lees in 30% new oak to add roundness, texture and complexity. This oak-aged lot also underwent secondary malolactic fermentation and consistent lees stirring, which ultimately lent a touch of creaminess to the wine.

The Chardonnay grapes comes from blocks 22 and 37 at Margarita Vineyard. Block 37 occupies a northeast-facing flank of the vineyard, where the morning and afternoon temperatures are particularly cool. Here, brisk marine air settles after flowing through a mountain notch known as Trout Creek. These conditions provide the Chardonnay fruit with the long period necessary to nurture vivid varietal character. 
Block 22 unfolds along rocky alluvium soils and provides a fruit-forward core to the final blend.