We made Chardonnay from Peter Haywood’s Los Chamizal Vineyard for the first time in 1980. Thirty years later, Robert and Peter still walk the rows as the fruit ripens, selecting just the best sections for Deerfield, continuing each year the honing of their individual crafts of grower and winemaker. We amplify the brightness of the ripe fruit flavors with multiple yeast fermentations in the finest French oak barrels from select coopers. Barrel fermented in our cool cave, the wine was aged sur-lees for 10 months, stirred every two weeks. The result is a traditionally styled, multidimensional, balanced, lightly oaked, food friendly Chardonnay that is ready to drink now and will age beautifully for five years or more. Our 2009 Chardonnay continues in the style of the greatest Chardonnays of the world, from Burgundy, France, particularly those from Montrachet. This means the focus is less on oak and butter and more on subtle nuances of flavor from the fruit, plus balanced acidity and layered complexity.