Michael chooses a traditional winemaking approach for his chardonnay—the same process that he uses in Burgundy. The chardonnay is whole cluster pressed and separated by press fractions. After settling, the juice is transferred to oak for fermentation, of which 50% is new. The chardonnay is fermented without the addition of yeast, relying on the ambient yeast in our cool cellar to make this wine. This process allows for a slow transformation from juice to wine, allowing some of the volatile fruit esters to remain in the wine. This fermentation style can take several months before all of the sugar is converted into alcohol. During this
period, we aggressively stir the lees back into the wine to help build volume and structure (a process called batonnage in French). Malolactic fermentation occurs naturally, continuing for several months, and finally finishing the following summer.
Vintage
2021