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Chardonnay 2018

Chardonnay 2018
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$28.99
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SKU: Chard 18 - AB

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.

wine profile

 

INSIDER TIP: One of our Small Cap wines, with a limited production of 442 cases.

Winemaking notes

This year’s Chardonnay grapes were sourced from the Naramata Bench and Osoyoos. The grapes were whole cluster pressed for a fresh fruit profile using gravity to settle the wine and then put into French oak barrels. A natural partial malolactic conversion was allowed to occur. This combined with lees stirring created complexity and a sense of balance that doesn’t overpower the fruit flavours.

Vintage Notes

2018 was a long, moderate vintage, slightly cooler than the 5-year average but similar to the long-term norms of the Okanagan.  The winter was mild, the spring cool, thus resulting in a somewhat later bud break, followed by a uniform and healthy flowering.  The summer was a typical Okanagan summer, hot and dry, which allowed for optimal fruit development.  In August, the temperature dropped and the smoke from local wildfires caused a constant cloud over the valley, blocking the sunlight.  This slowed photosynthesis and delayed veraison. 

Harvest commenced on Sept. 19 with Pinot Gris from OK Falls.  September was cooler, which forced a longer growing season and allowed for a steady pace of grape harvesting.  The fall weather continued to be warm up until the beginning of November when temperatures dramatically dropped.  The last of the Bordeaux Reds were brought into the cellar Nov. 2, just in time to avoid processing outside in the cold.  Overall, expect nice flavour complexity, slightly restrained alcohol levels, balanced acidity and freshness.

Vineyard

Naramata Bench & Thomas Ranch in Okanagan Falls

Wine Specs
Vintage
2018
Varietal
Chardonnay
Appellation
Okanagan Valley
Harvest Date
September 27, 2018
Sugar
0.9 g/L
Acid
5.9 g/L
pH
3.4
Fermentation
86% Oak fermented, 25% new oak, 14% concrete egg
Residual Sugar
3.0 g/L
Alcohol %
14