Sturdy acidity, light oak, subtle butter, and intact fruitiness. This is a solid, flavourful, clean-tasting Chardonnay which pairs well with poultry, salads, craft cheeses.
The grapes for this 100% Prince Edward County wine were sourced from vines we planted in 2010 on our estate vineyard. Grown on Hillier Clay Loam, the special clay/limestone mix that is so conducive to minerality and complexity in Chardonnay and Pinot Noir. The fruit was picked by hand and was very clean, with no rot to worry about and no ladybugs around that season.
This Chardonnay was made using time-honoured techniques. We destem and press the grapes within 24 hours of harvest using a very gentle water press, then settle the juice overnight to remove some of the solids. From there, we inoculate with commercial yeast for a clean fermentation, and rack the mixture into barrels, where the juice ferments into wine over a course of approximately two weeks.
The wine is aged for 8 months while it undergoes malolactic fermentation, smoothing the acids and imparting a subtle buttery flavour.
Residual Sugar <3.0% (dry)
VQA PRINCE EDWARD COUNTY VQA