The grapes were pressed whole-cluster and racked into barrels. Primary fermentation lasted two weeks and the wine was inoculated to promote secondary malolactic fermentation.
The Chardonnay was aged in Francois Freres and Rousseau French oak barrels, of which 25% was new oak. The wine was aged in barrel for nine months. At blending, each barrel was tasted separately to create perfectly balanced 2009 Estate Chardonnay blend.