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Cakebread Chardonnay fruit was 100% whole-cluster-pressed to minimize astringency from the skins. Pressing the fruit cold assures even lower extraction of astringent compounds, which also increases the long term aging potential in white wines. Three quarters of the juice was barrel fermented in 35% new French oak barrels at 50-55º F, a slow, cool fermentation that fostered a perfect balance of ripe fruit, yeast, natural acidity and toasty oak. The remaining portion was fermented in stainless steel tanks, with those lots transferred to barrel once fermentation completed. While barrel fermentation promotes complexity and richness, tank fermentation maximizes fruit intensity. Partial malolactic fermentation, primarily of the higher acid lots, further enhanced the harmony of these elements. During nine months of barrel aging, the wines were frequently hand stirred to promote the integration of fruit, yeast, acid and oak, resulting in a beautifully balanced Chardonnay of elegant richness.