Founded in 1979, La Crema draws its Sonoma Coast Chardonnay from a spread of cool, wind- and fog-exposed sites running along the western edge of Sonoma County. The appellation's proximity to the Pacific brings persistent marine fog and cool nights that stretch the growing season, letting fruit ripen slowly on well-drained sandy and clay-loam soils while retaining bright natural acidity. The house works in small lots to preserve site character. The 2022 season was marked by a brief but intense Labour Day heat spike late in the ripening period; careful vineyard management and selective picking across the coast allowed growers to bring in fresh, balanced Chardonnay ahead of and around the heat event.

The fruit was whole-cluster pressed and the juice settled before being fermented in French oak barrels, a portion of them new, in the Burgundian idiom the winery favours. A full or near-full malolactic fermentation rounded the acidity, and the wine was matured on its lees with regular bâtonnage to develop the concentrated, vibrant palate and lingering finish. Fermenting and ageing in small lots let the winemaking team blend for balance between the Meyer-lemon and orchard-fruit notes and the underlying stone-fruit weight, before light clarification and bottling.