Light gold in colour with integrated aromas of pineapple, toffee, roasted pecans, brown sugar, and baked apple. Midweight on the palate with a rich texture, and flavourful finish.
Gently pressed, each lot of Chardonnay was cold settled for an extended period in stainless steel, then racked into barrel. Barrel-fermented at warm temperatures, followed by a full malo-lactic fermentation in barrel. Kept on heavy lees, which were stirred on a monthly basis up until final racking from barrel. The final barrel selection combined wines from two mature plantings of Chardonnay vines, both close to the shore of Lake Ontario. The barrels selected for the final blend consisted of 65% neutral French oak barrels and 35% new French oak. One quarter of the barrels selected underwent a spontaneous (or “wild”) fermentation. The individual barrels selected were combined after ten months in barrel, filtered and bottled.
Cooperage: 100% French Oak barrels
Harvest Dates: September 27-29, 2010
Residual Sugar: 3.0g/l
Total Acidity: 5.5g/l
Drinking best between 2011 and 2014.
August 25, 2011
Winery, select restaurants, and online.