The fruit for the 1999 Chardonnay was selected from three of the four vineyard blocks. Winemaker Philip Zorn conducted the fermentation in 60 gallon oak barrels, of which 35% were new. Complete malolactic fermentation occurred naturally, and lees were stirred periodically throughout the aging process. The finished wine exhibits aromas of tropical fruit and ripe apricots, accentuated by a hint of vanilla oak. Flavors of apple and pear fill the mouth, lingering on the palate with soft touches of hazelnut and butterscotch.