The 2018 Vintage provided a series of challenges and opportunities for Niagara grape growers. the growing season got off to a cold and soggy start in the spring. This was followed by a summer that saw extreme heat in June and July with heavy rain and thunderstorms in the later months. Fortunately, the crucial fall ripening season saw warm, dry days and cool nights. This allowed growers to get good ripeness levels and harvest before the rains returned at the end of October.
100% Chardonnay grapes that were hand-picked from the Heron Pond Vineyard on the Beamsville Bench in the Niagara Peninsula. The grape’s sugar levels came in at an average of 21.8° brix. After gentle whole cluster pressing, the juice was put into seasoned French oak barrels and inoculated entirely with wild yeast strains. Post barrel fermentation, a full malolactic fermentation was allowed to occur with regular lees stirring in barrel. The wine was aged for 22 months and then bottled, unfiltered, on August 2020.
Golden straw colour in the glass, this Chardonnay has a lush nose of poached pear, starfruit, biscotti, baking spices and a floral hint of jasmine. This wine boasts a richly textured palate with a creamy vanilla custard middle, fruit flavours of fresh apple, pineapple and citrus notes and finishes with caramel notes balanced by chalky minerality and elegant acidity. Drinking wonderfully now, this wine will continue to develop in bottle 2022 to 2025.
Appellation: VQA Beamsville Bench VQA
Residual Sugar: 0.6g/l
Cases Produced: 72
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