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Much like the year before it, the 2013 vintage was characterized by a nearly perfect growing season that produced excellent fruit with delicious flavors. The grapes for the Yulupa Chardonnay were harvested in mid-September and gently pressed into juice. Eighty percent of the juice was fermented in French oak and aged on the lees. Of these lots, about half underwent malolactic fermentation. The remaining juice was fermented in stainless steel tanks to preserve the bright, fresh fruit flavors balanced in this wine.