Making a well-balanced Chardonnay is a challenge that requires both a level of judgment and restraint to fully showcase the fruit characteristics, balanced with fullness and finesse, that only French oak can impart.
The palate is full bodied with lots of nuance & bright acid to balance the body. Baked apple and burnt sugar being juxtaposed by clean minerality on the palate from first sip. The finish is pleasant and lingering and continues to evolve long after the wine leaves your mouth.
INSIDER TIP: Concrete egg fermentors bring texture & a sense of minerality
Sourcing outstanding fruit from further south in the Okanagan Valley from West Bench, Osoyoos, this wine was whole cluster pressed for a fresh fruit profile, and settled by gravity into barrels for primary fermentation. We also filled one of our concrete egg fermenters for the 1st time with the Chard to add texture and a sense of minerality. In barrel, the partial malolactic fermentation combined with lees stirring, brings extra richness, complexity and a lovely elegant texture that does not overpower the fruit.
Starting with a spectacularly warm spring, 2015 became one of the hottest on record in the Okanagan Valley. Hot doesn’t necessarily guarantee a stellar vintage as vines can shut down once temperatures go beyond 35 degrees. And typical of recent hot summers, forest fires abounded creating other issues such as valley smoke, which ironically clouded the sunshine for a few weeks and slowed ripening. Overall, harvest dates were two to three weeks early with fabulously ripe fruit. For white wines, the trick to calling the right pick date was to pay attention to flavours and acidity as much as standard ripeness indicators such as Brix.
West Bench, Osoyoos