The grapes for our North Coast Chardonnay were harvested between mid-August and mid-October, and then gently whole-cluster pressed. After settling overnight, the juice was racked and inoculated with yeast. A portion of this wine was fermented in stainless steel tanks at a maximum temperature of 62�F, with the balance fermented in barrels at ambient cellar temperature. This wine underwent malolactic fermentation and sur lie aging to impart a creamy mouthfeel.