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The 1999 Reserve Chardonnay fruit came predominantly from the Trione's Cloverdale and Geyserville ranches. Their sandy soils, low yields, and the cooling influence of coastal fogs produced the ideal sites for this fruit. Upon reaching full maturity, the fruit was whole-bunch pressed without crushing, thus avoiding any harsh extractiveness. After cold settling, the juice was racked directly to barrel. Following fermentation, the wine was allowed to remain in contact with the yeast lees for the entire 8-month maturation period. During this time, the lees were periodically stirred to enhance the complexity and mouth feel. Approximately 50% of the blend has also undergone malolactic fermentation.
