"This is a County classic, with all this tension and minerality. It has lifted, intense, very flinty/reductive nose which is par for this house, and many of Canada's best chardonnays. Expect pear, lemon, chive, toast and peat smoke. It is slender, very well balanced and tensile, with some minerality. Excellent focus, integration and length." 94/100, David Lawrason, WineAlign.com
Our site selection from 2016 to 2017 did not change. However, the vines being one year older were another year wiser! We firmly believe that blending sites help builds complexity and richness, as each site expresses itself differently.
Half fermented in horizontal stainless steel tanks prior to being transferred to 500L French oak barrels. The other half went directly from press to 500L French oak barrels to ferment. 25% new oak. The combination of the largest size barrel and the small amount of new oak allowed the wines to breathe and take on oxygen during maceration. Some wood tannins from the oak, and a seamless integration with the fruit. Wine spent 18 months (2 winters) in oak before being racked to stainless steel for another 4 months. Racking cleanly allows us to look at the quality of the lees barrel by barrel, and the majority still had beautiful lees which we then removed and added back into the wine. Sat on the fine lees for 4 months prior to bottling. Bottled unfined and unfiltered, with barely any sulphur additions.
VQA Prince Edward County