The Home Ranch has become a special place for us and this wine is the reason why. Hot days towards the end of the season had this fruit coming in by early August. Freshness is key for us on this wine so nailing the correct pick date is crucial. The fruit was foot tread then pressed lightly and allowed to cold settle over 2 days. After which the juice was gravity fed into neutral Burgundy barrels where it slowly began fermentation once the indigenous yeast set in to do their thing. Stirring occurred weekly through the first two months after a slow but steady and healthy fermentation. The wine was then racked off of its lees and returned to the same barrels where it was allowed to rest for ten months. Rich alluvial soils and balanced crop loads lead to happy vines that produce a bright and fresh style of Chardonnay. Barrel fermentation adds a touch of top-end brilliance and balance that makes this unlike many other Chardonnays being produced domestically.