Chardonnay clone 4 and clone 95 (Dijon) were picked at night and delivered to the winery before sunrise to ensure that fresh, cool grapes were crushed. The lots were barrel fermented and the lees were stirred frequently. Yeast cocktails (a mixture of the winemakers favorite compatible yeasts) were used on all the lots to ensure complex fermentation characters would evolve in the wine. We selected 10% of the finest barrel lots and let them age another six months while maintaining our weekly stirring program. 50% of those lots were selected for The Arsonist Chardonnay.
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