Grapes for this wine were destemmed directly to T-Bins the morning of the pick. Fermentation was encouraged immediately, bypassing cold soak, and three punchdowns per day helped to ensure all berries were thoroughly broken up to incorporate body and tannin from the skins. As fermentation neared completion, punchdowns were reduced to once a day until dry. This Chardonnay spent a total of 14 days on its skins. The resulting wine was pressed directly to barrel and underwent malolactic fermentation in full. It’s counterpart wine to be blended in, also from Bazzano Vineyard, was barrel fermented, and treated in a manner fit for Olivet Lane Chardonnay, with regular barrel stirring to create volume to balance the firm tannins of the skin fermented portion.