To Tom S. in particular and other Chardonnay vintners. Tom, this is the
first year I've let my Chardonnay vines have grapes. My plan is to ferment
the juice with French Oak Chips (from World Cooperage) using Lalvin CY3079
yeast and then ML culture. I want to minimize diacetyl flavor and will
leave the wine on the lees. My question ~ how long do you leave the juice
in contact with skins and seeds following the crush before pressing? TIA.

Bill Frazier
Olathe, Kansas USA