2005 Pahlmeyer Chardonnay

Notes from the Winemaker: The fruit was gently whole-cluster pressed. After overnight settling, the juice was racked to barrels to undergo 100% native wild yeast barrel fermentation followed by malo-lactic fermentation. The resulting wine was aged in 90% new French oak barrels for 11 months. The lees were stirred weekly to bring more complexity to the wine. It was not fined or sterile filtered.