The grapes for our William Hill Estate Napa Valley Chardonnay were harvested by hand and gently pressed as whole clusters. The majority of this wine was fermented at an ambient cellar temperature of 65°F, with selected juice lots racked off gross lees to retain the fine lees for fermentation. Following primary fermentation, the majority of this wine underwent malolactic fermentation and sur lie aging in a combination of new and used oak barrels. The lees were stirred by hand regularly through the winter and early spring to enhance the creamy mouthfeel of this chardonnay. Only the finest, most expressive lots made it into the final blend.
— Winemaker's notes