The Chardonnay is grown on 25 small hillside terraced plots positioned on the eastern and southern slopes of the Mystic Winery Vineyard, with an average size of approximately 0.8 mu each. The fruit was select picked, and the whole bunches were sorted before being gravity fed into the small membrane press where they were gently squeezed. The resulting juice was fermented at cool temperature in a selection of French oak barrels as well as small stainless-steel tanks, where the wine matured on yeast lees before blending. Part of the blend was fermented with wild yeast, and two-thirds of the blend went through malolactic fermentation.