Warm spring time temperatures brought on an early bud-break throughout most of California. Aligoté is normally a very prolific producer, but due to the second year of a drought we saw lower yields. The warm sunny summer led to a full lush ripeness in the Aligoté vineyards. The grapes were hand harvested and the whole clusters pressed immediately upon arrival at the winery. The juice was racked by gravity to neutral barrels following overnight settling. Barrel fermentation with indigenous yeasts was followed by a complete malolactic fermentation. Aged without racking in neutral oak and stainless steel barrels for six months, the vineyard lots were combined prior to bottling and the wine was bottled with a very light filtration.