The Santa Barbara County Chardonnay is composed of grapes from the Bien Nacido, Dierberg, La Rinconada, and Sanford & Benedict vineyards. The oldest of the vines were planted in the early 70s upon soils which are a combination of loam, sandy loam, clay loam, and shale. After harvest the fruit is whole-cluster-pressed into stainless steel tanks, then transferred to a different tank to ferment. The wine undergoes malolactic fermentation in oak, of which only 15% is new. The wine is left on its lees for ten months before going back into the tank for additional aging.
Aromatically the wine has notes of flint, white chalk, with a combination of stone and citrus fruits and a hint of florality. On the palate, the wine is extremely mineral-driven with notes of white pepper and green apples.