Since 1981, Saintsbury has aimed at producing a Chardonnay that is at once full-flavored and rich, yet possesses a freshness that keeps the wine "light on its feet." The winery and vineyards are located in Carneros, on the northern cusp of the San Pablo Bay, where the moderate climate allows the fruit to ripen slowly. Chardonnay grown in Carneros typically develops classic Chardonnay fruit flavors and produces wines with nicely focused flavors.

At Saintsbury, the Chardonnay juice is fermented in French oak barrels (made in Chardonnay's native region, Burgundy). The wines complete malo-lactic fermentation in barrel and are aged sur lie, adding roundness to the mouth feel and complexity to the aroma. The Reserve Chardonnay is a blend of selected barrels from the richest and most concentrated lots.

The 1999 Reserve Chardonnay aged 13 months in barrel – 40% of these barrels were new, the balance were one year old. The wines were stirred regularly until malolactic fermentation was complete – with some post-malolactic stirring – and then allowed to age on their lees until bottling. Since the 1992 vintage, the Reserve Chardonnay has been bottled without filtration.

The 1999 vintage was bottled in December of 2000. The wine is rich, with flavors and aromas reminiscent of pears and nectarines seasoned with some sweet oak. It is lush and creamy for present enjoyment, but has the structure and acidity for laying down.