The fruit for this Chardonnay comes from the Coastview Vineyard - a 2,400 ft elevation site in the Gabilan Mountains overlooking the Monterey Bay. This is the only vineyard in their line that they work with outside of Mendocino, so it's very special to them. They foot crush the whole clusters, leave them on the skins for a day before pressing into neutral barrels for fermentation. After 8 months on the lees, the wine is racked off the lees to finish in stainless steel before bottling. On the nose, Bang Bang is matchbook flinty and reminiscent of salty sea air. The palate is ethereal with a kiss of citrus, a little bit of Anjou pear, and tons of minerality to round it out.

Bang Bang Chardonnay was foot-crushed whole-cluster in picking bins and allowed to macerate for a day in order to gain some texture and natural protection from the compounds in the skins. The next day the juice was pressed off to a stainless-steel tank, settled for a day and barreled down to neutral oak barrels, fermenting and aging for 8 months on the lees. Racking was done two months before bottling to allow the wine to come together in the tank. As always, the wine is bottled unfined, unfiltered and with no SO2.