Having turned golden in the vineyard on Prichard Hill, Napa Valley, the Chardonnay fruit used to create this remarkable wine was harvested by hand on September 19, 2005. The whole clusters were pressed gently, and the juice was briefly settled before transferring into 100% new French Oak for fermentation. After fermentation, the wine was put entirely through a secondary, malo-lactic fermentation. It was then left on the lees for bi-weekly lees stirring for a total of 14 months of barrel age. The resulting wine shows the hallmark of extended lees aging; its creamy vanilla aromas are tightly intertwined with the vineyardís trademark peach/apricot and tropical notes. The texture is full, rich and silky, showing ripe fruit notes, and sweet vanilla caramel tone throughout the finish. A total of 476 cases were bottles.