Upon arrival at the winery, whole clusters of Chardonnay are gently pressed, and the juice allowed to cold settle for 48 hours. The supernatant juice is then racked into 30% new and 70% neutral French Oak barrels for fermentation over the course of several weeks. After primary fermentation, the barrels are topped, and the wine is allowed to go through malolactic fermentation until fruit dominates the nose. A first for Peachy Canyon, this is the second release of the 2018 Vintage. These 228 cases were held in barrel an additional year in neutral French Oak barrels. The wine produced via this extended barrel program of over 20 months has excellent depth and complexity along with intriguing oak influence.