Medium weight. Bright citrus fruit and white flower aromas on the nose. Lemon zest, peachy fruit and grape flavours, with lingering juicy acidity and light vanilla bean on the finish.
Chardonnay is the world’s most famous white-wine grape and also one of the most widely planted, with the most highly regarded expressions of the variety coming from Burgundy and California. Climate plays a major role in dictating which fruit flavours a Chardonnay will have. Broadly speaking, warm regions such as California tend to give more tropical styles. While many Chardonnays have high aromatic complexity, this is usually due to winemaking techniques (particularly the use of oak) rather than the variety’s intrinsic qualities. Malolactic fermentation gives distinctive buttery aromas. Fermentation and/or maturation in oak barrels contributes notes of vanilla, smoke and hints of sweet spices such as clove and cinnamon. Extended lees contact while in barrel imparts biscuity, doughy flavours.
Nestled on a peninsula on the north shore of Lake Ontario, a short drive from Kingston, the Prince Edward County wine region sits on a bed of porous limestone. This is crucial for creating the mineral, brightly acidic wines the region is known for. The vineyards benefit from breezes off of Lake Ontario, keeping the temperature down on hot summer days and cool at night. “The County” was first settled in the late 18th Century and, after years of farmland agriculture, began growing grapes in earnest by the early 2000s.
All of the Chardonnay in this wine is grown at Rosehall Run from vines planted between 2002 and 2007 with a healthy proportion (25%) of Chardonnay Musqué.
This Chardonnay was fermented cold in stainless steel to preserve the aromatics and fresh fruit character. Bottled April 2018.