Following a fairly mild and dry winter the spring of 2016 was quite variable, with big swings in temperatures but very little rain. The summer was very warm and dry but with deep rooted vines there was very little drought stress in this mature chardonnay vineyard. Warm and dry conditions continued through September and October giving us some great conditions for harvesting these grapes.
Grapes were harvested by hand, crushed and destemmed before pressing. The wine was settled before being transferred to French oak barrels for fermentation (all barrels were 3 years old). The wine was fermented at cool temperatures using a select yeast. Malolactic ferment was not completed leaving this wine with freshness in this warmer than usual vintage. The finished wine was left to rest on its lees with minimal stirring for 17 months before racking to stainless steel tank. The wine was lightly filtered before bottling.
The wine has beautiful aromas of ripe apple and pear with white peach notes. The palate has good texture with flavours of ripe white fleshed fruit, some spice and gentle oak notes. There is a fresh core of acidity that carries the flavours on a long finish with light citrus notes.
VQA NIAGARA PENINSULA