"For the third year in a row, the 2009 vintage started off with a dry spring, which typically produces smaller clusters, smaller berries, and less canopy overall. Spring was mild enough to ward off frost this year, and vines affected from the previous year seamed to rebound. The main growing season was cool to warm and without incident. Picking commenced on September 9th, and all of our Chalk Hill chardonnay was harvested by the end of the month. Barrel fermentation in new and seasoned French oak added toasty vanilla and spice complexities, and during 10 months of barrel ageing, we regularly stirred the ""lees"" in barrel, which gives a certain fullness and creamy texture on the palate. Encouraging malolactic fermentation added additional character, and in the glass the wine is both creamy and crisp, with abundant fruit character, mineral, and toasty oak flavors. Enjoy over the next 1-3 years."