2020 Wood Valley Chardonnay Sonoma Valley

The grapes were harvested in the morning and whole cluster pressed that afternoon. The brown juice sat in a stainless-steel tank overnight without temperature control and without sulfur. The next day the juice was racked from the bottom valve to neutral barrels.  Fermentation started natively and allowed to ferment without any intervention. Malolactic fermentation was native as well. The wines were given a dose of sulfur four weeks before bottling. Racked and returned nine days before bottling. And that’s all.