If 2012 was thought to be the perfect vintage, then 2013 really blew our minds. The year started out with a dry winter, but high spring rains added to the water table just in time. The summer was hot, but even without any major heat spikes. Harvest came a bit early (or closer to normal) than the previous years.
We picked our Chardonnay grapes in the early morning hours and hand sorted in the vineyard first before bringing them to the winery and gently whole-cluster pressing. The juice settled for 24 hours in tank before going down to all neutral barrels, where, we used 4 different types of yeast. After fermentation, the barrels were topped up and put through malolactic fermentation. The wine was kept on the lees until a few weeks before bottling.