Ridge ESTATE CHARDONNAY 2012
The grapes were whole-cluster pressed, and racked to barrel. A lengthy natural-yeast cold fermentation finished by year's end; during the uninoculated secondary which followed, the lees were stirred every few weeks. By April, the lots were ready for blind tasting to determine assemblage. Once assembled, it was allowed to settle, then racked off its lees for an unfiltered bottling.