This is our twelfth vintage of working with this tiny vineyard in the Russian River Valley. I generally try a small bit of experimentation here and there with some of our wine lots. It seemed time to take a fresh look at how we approach this property. In 2009 I was persuaded by Tom Klassen, who worked with us during part of the previous two harvests, to try something new with this wine: foregoing the usual inoculation with my traditional yeast culture in favor of encouraging indigenous yeasts to successively take turns with the fermentation over a very long period of time. The resulting wine has a somewhat rounder, sweeter feel to it, reminiscent of the fresh Chardonnay fruit flavors. It finishes with ample acidity (of course) and is a nice twist on an old friend.