Clone 95 was pressed into a tank where it was chilled, settled, and racked, then allowed to ferment naturally for 12 days before going into the barrel. The primary and secondary fermentations lasted in barrels until April 20th. The wine remained on its original lees until just prior to bottling. The clone 17/Robert Young Chardonnay was pressed into the tank and allowed to brown naturally before a natural fermentation occurred. This lasted for 15 days before going to barrel. It is in barrel where it finished the last 12 days of primary fermentation and six weeks of natural secondary fermentation; resting on its original lees until just prior to bottling.

The wine has a typical light straw color and complex aromas of lemongrass, nutmeg, Meyer lemon, fresh oregano, and a touch of passionfruit. This Chardonnay has an enveloping mouthfeel that is at once crisp and linear as well as rich and expansive, a very unusual and beguiling combination of textures and mouthfeel. The browning of clone 17 enables the wine to be rich, but at a lower alcohol, and clone 95 contributes beautifully fresh acidity. The palate shows jasmine, honeydew melon, tarragon, lime, and lemongrass with a nice kiss of high-quality French oak. The extended lees contact gives the wine amazing length, energy, and vitality.