Each Chardonnay lot was kept separate throughout the aging process. After sending the fruit directly to press, the juice was fermented in seasoned French oak barrels (45 percent new). The lees were stirred every other week to integrate the subtle oak notes and develop a polished texture. Winemaking is focused on showcasing the unique characteristics of Oak Knoll Chardonnay at the highest level, and achieved that with the final blend made after 10 months of aging in barrels.