We approach this Chardonnay with an eye on freshness and texture. This is a fine line to walk, as it is easier to simply embrace either a tank-fermented fresh style, or an oaky-textured style, but we take a more nuanced approach. The wine was barrel fermented and aged, but with primarily older French oak - less than 20% was new oak. It was bottled in April with just a touch of malolactic fermentation. The result is a wine with the roundness and flavors of aging in barrel on the lees, but also of a wine that retains freshness and highlights the aromatic quality of the fruit.