Our Santa Barbara County Chardonnay is comprised of fruit from various high quality vineyard sites throughout the county, with the majority grown at the the Kick-on Ranch. This bottling is intended to provide great value and represenation, while keeping focus on quality and typicity.  The chardonnay is whole cluster pressed to tank, settled briefly before being moved to another tank for fermentation. After fermentation is active, the juice goes down to 228L barrels and 500L puncheons. We perform no battonage and the wine goes through full Malolactic Fermentation. The wine is left on lees for 11 months before going back to tank for an additional few months of aging. The result is a fresh and bright style of chardonnay carrying a citrus, mineral, and marine profile - very much "Santa Barbara".