We employ a radically different method for producing the 00 chardonnays as well. Our goal is to produce low alcohol, high acidity, complex chardonnay. We pick early, around 21-22 brix, to assure high natural acidity and low alcohol in the high 12s and low 13s. We next carry out a pre-press crush and overnight maceration followed by a very long and very intense press cycle to extract maximum tannins from the chardonnay skins. The crushed juice collects in the press pan. We do not add any sulfites and within minutes the fresh juice oxidizes and turns bark brown/black. We do not remove any of the suspended solids or rack the press juice. It all goes into barrel and after fermentation concludes ages in French oak barrels for ten months before being transferred for further aging and natural finishing in stainless steel. We have about 20 new oak barrels each year. All of this produces a chardonnay with brilliant aromatics, complex powerful texture, great balance and lift in the mouth feel, a savory almost saline flavor and a captivating Raveneau like finish. These reductive wines have been described by many world class collectors and Burgundy producers as among the best US produced white wines they have ever tasted.