Classic cool-climate Chardonnay elements of apple, pear and ripe peach mix with smoky oak, walnut and vanilla on the intriguing nose. The palate is medium-bodied, with a rich texture. The acids are integrated, but keep the wine lively. Flavours of ripe apple and peach, along with salty minerality, toffee, vanilla and toast, with a lovely, long finish. Chill only slightly; over-chilling will highlight the oak and mute the fruit.
Chardonnay is the world’s most famous white-wine grape and also one of the most widely planted, with the most highly-regarded expressions 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.
The land where Rosehall Run chose to establish its roots was previously known by local farmers as “Hungry Point”, where conditions were dry, winds were harsh and shallow-rooted plants did not always thrive. It turns out vinifera grapes are right at home here! The vines dig deep into the earth, gathering enough water and nutrition from the mineral-rich clay to produce ripe, concentrated fruit. Entirely grown and selected from the North Block, planted in 2001 and 2002, the JCR Chardonnay comes from selected bunches on old vines.
Hand-selected bunches are gently pressed and cold settled before being transferred into a mixture of tight-grained 500L French oak puncheons and selected seasoned French barriques. Fermentation and élevage for 16 months.