Carpe Diem Chardonnay 2016

Picked at night to preserve freshness, grapes are pressed with a combination of whole cluster-whole berry and crushed berries for pre-fermentation maceration on skins. Both Dijon and heritage clones are represented from five vineyard sites in the Anderson Valley. Native yeast fermented 33% in closed top stainless steel tanks and 67% in French oak barrels. 100% MLF completed the following spring. Wines were barrel aged (15% new French oak) for a relatively brief 10 months to conserve freshness and balance oak impact.