2018MattTaylor,KomorebiVineyardChardonnay,SonomaCoast,USA

<p>Winemaking : Hand-harvested, hand-sorted and whole cluster pressed on the 9th of October, 2018. Long press cycle with a very slow buildup of pressure similar to a champagne press cycle. Fermented with 100% native yeasts in an 18HL concrete egg where it remained for 4 months sur lie. It was then racked to two new 600L demi-muids (used white demi-muids were not available to me for this wine at the time). Bottled in February of 2020 with zero sulfur added.</p>