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Made by "New California Wine" OG, Chris Brockway of Broc Cellars. La Estancia Vineyard in the historic Santa Lucia Highlands was planted in 1973 by James Harkins, the same year his granddaughter and current vineyard manager Erin Phillips was born. The soil is primarily Chualar loam. These alluvial, porous, granite and sandstone rich soils provide a nourishing environment for grape vines. Erin also works with many of Rudolph Steiner's farming principals to enliven the soil and bring the grapes to life. In the cellar we used only native yeast fermentation. The Chardonnay was fermented in 3-5 year-old French oak barrels to allow the wine to breath and gain texture, and was then aged in said barrels for 6 months. SO2 was only used once, about a month prior to bottling to help the wine retain a sense of freshness and acidity. The wine did go through partial malolactic fermentation.