The grapes were harvested at ~23° Brix in the cool morning hours to preserve freshness and fruit integrity, then hand sorted and whole cluster pressed using a gentle, modified Champagne press program tailored specifically to the qualities of the fruit. After pressing, the juice was chilled to 45°F in tank and allowed to settle for 24 hours before inoculating with Montrachet yeast. The resulting juice was left in tank to cold-settle overnight before transferring to 30% new and 70% one to three year- old neutral French Oak Barrels (light toast Ana Selection & Cavin) and a 500-litre French Oak Puncheon (light toast Dargaud Jaegle) for fermentation and aging, where it remained for 10 months on its primary lees until it was time to bottle in June. The wines were racked off the primary lees only once, just before bottling.