Medium weight, bright citrus fruit and white flower aromas on the nose. Lemon zest, green apple and white peach flavours on the palate. Lingering juicy acidity and toasted nutty characters 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 between Lake Ontario in the North, Lake Erie to the South and the Niagara River to the East, the Niagara Peninsula is one of Canada’s top wine producing regions. The moderating effects of the bodies of water create a moderate temperature during the growing season, similar to France’s Bordeaux and Burgundy regions. With almost 15,000 acres under vine, Niagara produces a number of grapes, most famously, Chardonnay, Pinot Noir, Riesling and Cabernet Franc.
Selected from vineyards from the Niagara Region, known for their ability to balance acids and sugars in their Chardonnay vines.
Fully fermented in stainless steel.