Winemaking Notes

Gently pressed, each lot of Chardonnay was cold settled for an extended period in stainless steel, then racked into barrel. Barrel-fermented at warm temperatures, followed by a full malo-lactic fermentation in barrel. Kept on heavy lees, which were stirred on a monthly basis up until final racking from barrel. The final barrel selection combined wines from two mature plantings of Chardonnay vines, both close to the shore of Lake Ontario. The barrels selected for the final blend consisted of 65% neutral French oak barrels and 35% new French oak. One quarter of the barrels selected underwent a spontaneous (or “wild”) fermentation. The individual barrels selected were combined after ten months in barrel, filtered and bottled.

Technical Details

Cooperage: 100% French Oak barrels
Harvest Dates: September 27-29, 2010
Alcohol: 13.0%
Residual Sugar: 3.0g/l
Total Acidity: 5.5g/l
pH: 3.85

Cellar Potential

Drinking best between 2011 and 2014.

Release Date

August 25, 2011

Availability

Winery, select restaurants, and online.