All Canadian Wine
Harvest Date: October 21
Average brix at harvest: 22
Production: 1296 bottles
Growing conditions in the spring were quite slow with cooler weather and lots of moisture delaying budbreak and slowing early spring growth. June was warmer, in fact we had some quite hot spells throughout the month giving great flowering conditions. By the end of the month we had caught up following the slow start. The rest of the summer was mainly sunny and warm with just enough moisture for steady development of the vines. September was cooler, but mainly sunny giving a great beginning to the harvest season. October was warmer with more moisture and humidity but in general conditions remained favorable. The harvest of many of the later maturing red varieties crept into November to achieve phenolic ripeness.
Grapes were harvested on great condition by hand, and whole berry pressed. The wine was settled before being transferred to 3rd and forth filled French oak barrels for fermentation. The wine was fermented at cool temperatures using a selected yeast. Malolactic ferment was completed giving a softer, rounder texture. The finished this 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 pear, white peach and pineapple. The palate has a soft texture with flavours of Bartlett pear, ripe pineapple and peach notes. The finish has a nice balance of citrus flavours giving it a freshness along with some spicy oak notes.
Awards of Canada
Harvest Date: October 15
Average brix at harvest: 22.8
Production: 1296 bottles
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.