2010 Chardonnay grapes were whole cluster pressed, racked into neutral barrels and allowed to ferment in barrel. Following completion of primary fermentation, wines were inoculated for malolactic fermentation - also known as "secondary fermentation". Wine was aged in French oak barrels, 40% of which were new, for 18 months. The 10 Chardonnay displays upfront notes of light, toasty oak, Seckel pears and spritzed lime zest. The palate of our 2010 Chardonnay is frontloaded with lemon-lime notes and sublime minerality. The 40% new oak ferment really promotes the oak fully infusing into the wine where it perfectly balances with the perfect acidity and minerality. Our 10 is lean, crisp, strikes a balance between fruit, minerality, oak toast, and acidity.