A bright golden colour, this wine exhibits classic Chardonnay notes of hazelnut, crème brûlée, lemon curd moving through to spicy notes of clove and rye. The lemon curd carries through to the palate juxtaposed with juicy, white grapefruit and white peach cobbler. Beautifully well-balanced with nice weight up front and bright, mineral-driven acidity that carries the lengthy finish.
The backbone of our flagship Chardonnay is sourced from estate 1985 plantings alongside younger components of Dijon clones, planted between in 2006 - 2007. The 2018 fruit was picked during a handful of days in mid-September at optimal ripeness. After pressing, underwent 100% wild fermentation and was then aged for 10 months in primarily neutral oak barriques and puncheons, with 30% new oak incorporated. Clonal selection: 76 & 95.
Varietal: 100% ChardonnayAlcohol: 13.6%Residual Sweetness: 2.7 g/LpH: 3.86Total Acidity: 6.7 g/L
A mild but long winter, with plenty of late-season snowfall, delayed bud break by a few days compared to the long-term average and resulted in a slow start to the growing season. Once spring arrived, the vines switched gears and caught back up to a more normal pace by June.
Flowering took place under ideal conditions (dry and warm) and resulted in the potential for high yields, especially in our Chardonnay blocks. July brought us beautiful Okanagan summer conditions. A couple weeks of haze from wildfire smoke slowed the vines down in August and pushed veraison and subsequent ripening back by a little. Fortunately, our grapes and wines were not impacted by the smoke. Harvest began in early September and, thanks to cool, dry weather which allowed our grapes to ripen gently, lasted until the end of October.