Making a well-balanced Chardonnay is a challenge that requires both a level of judgment and restraint to fully showcase the fruit characteristics, together with fullness and finesse.
The palate has decadent body which is balanced by clean minerality. There are pleasant notes of golden delicious apple, crisp Bartlett pear and the richness of lemon curd and buttered toast. The restrained use of oak makes this Chardonnay approachable and a great pairing partner for fresh shucked oysters or braised pork belly.
INSIDER TIP: Concrete egg fermentors bring texture and a sense of minerality to the wine.
Our Chardonnay grapes are sourced at optimal ripeness from West Bench, Osoyoos. This wine was whole cluster pressed for a fresh fruit profile using gravity to settle the wine and then put into French oak barrels and one concrete egg (named Fabergé) for fermentation. In barrel, we avoided malolactic conversion, however in the egg we allowed it to occur naturally. This combined with lees stirring in both barrel and naturally in the egg fermenter brings extra richness and complexity and a sense of balance that doesn’t overpower the fruit flavours.
The 2016 vintage started out with the earliest bud break on record in the Okanagan. The early spring had significant heat units which caused the vineyards to surge in growth. A more moderate summer helped to gain back balance in the vines. Ripening was early but gradual as fall rains slowed down the pace at harvest. An early frost on October 11th created havoc for some other vineyards, but all our sloped sites were able to continue ripening until the end of October. Overall an exceptional harvest with a very long growing season meaning more time on the vines for the grapes to develop complex flavours.
West Bench, Osoyoos