Lark Hill Chardonnay

The fruit was hand-harvested, crushed and soaked on skins overnight before pressing directly to French oak barrels (approximately 30% new, with the balance in first- and second-fill oak). Indigenous yeasts carried out fermentation over 21 days. The wine remained in barrel on full solids for 12 months, allowing texture to build naturally. No fining; minimal filtration at bottling.