The grapes for this wine were hand-harvested from premium,old-vine Chardonnay vineyards in Niagara. Berries were gently whole-cluster pressed before being transferred to barrel. The juice was fermented in 100% French oak, 30% of which was new. The Chardonnay spent 6 months ageing in barrel with regular bâtonnage (stirring of the lees) to increase texture and mouthfeel in the finished wine.
Fermenting and ageing Chardonnay in oak barrels creates a wine of exceptional character and complexity. Although light in colour, hints of yellow are an immediate clue that this wine was aged in wood. The nose is typical of youthful chardonnay, with notes of ripe citrus and MacIntosh apple. Barrel notes and spice character round out the nose, with French oak, toast and hints of smoke. The palate reflects the nose, with a wonderful balance of fruit and barrel spice. The exceptional texture is immediately evident, as the richness of the mouthfeel enhances the flavours. Hints of stone fruit, as well as some tropical fruits, surface with some time on the palate. The finish is long and pleasant, with a subtle nuttiness and contrasting bitterness becoming evident.