This Chardonnay synthesizes thirty years of ultra-premium winemaking. At Saintsbury, William Knuttel produced commercial unfiltered Chardonnay (perhaps the first in California); at Chalk Hill Estate, all Chardonnay received the full on treatments utilized in Burgundy, including whole-cluster pressing, barrel fermentation with native yeast in 100% French oak, 100% native malolactic fermentation, sur lees aging with weekly batonage, and extended aging with a significant percentage of new French oak. In a way, this Chardonnay is a throwback to California’s mid-90s heyday, but at the same time it is an homage to the great whites of Burgundy. 18 barrels were blended, racking only the top 55 gallons from each to maximize clarity, and the wine was bottled directly, without any fining or filtration.