Wine Enthusiast Best of Year Buying Guide, December 2017 

The fruit was processed as soon as possible after picking and pressed cool to preserve freshness. The juice was racked to tank for a 24-hour period of cold settling, then it was racked to another stainless steel tank for a long, cool, carefully controlled fermentation, utilizing a number of different yeast strains to add complexity to the wine. Following fermentation, the wine was immediately racked off the lees, stabilized and bottled to capture the pure essence of the Chardonnay varietal.