Chardonnay

  • 2015
  • 2015
  • 2015
  • 2015
  • 2014
  • 2014
  • 2014
  • 2014
  • 2014
  • 2013
  • 2013
  • 2013
  • 2012
  • 2012
  • 2012
  • 2011
  • 2011
  • 2010
  • 2010
  • 2008
  • 2008
Due to a devastating late spring frost (May 23rd!), we lost most of our County crop in 2015 resulting in a minuscule yield of County grown Chardonnay. The resulting grapes acquired beautiful phenolic ripeness, perfectly in balance with fresh natural acidity and were bottled under our “Cuvée L” label. Chardonnay was grown on 5 separate sites, all within 2km of the winery. Clonal selection was 80% clone 76 and 20% clone 95. The idea of blending the sites is to build complexity and richness from slightly different terroirs. Gentle, whole-cluster pressing of the fruit into horizontal stainless steel tanks where fermentation starts with indigenous yeasts from each individual vineyard block. Fermenting juice was then transferred to four 500L French oak barrels to complete ferment. The new oak component being 25%, the rest being 2nd, 3rd and 4th fill. Larger format barrels are used as a medium for better oak integration. Wine spent 12 months in oak before being transferred to stainless steel, on lees for an additional 10 months. The wine went sulfur free for 18 months and was bottled unfined and unfiltered with a minimum sulphur dose before bottling.
This wine has a complex nose of citrus, hints of brioche, and a decidedly saline quality. The palate gives classic cool-climate Chardonnay flavours of lemon peel, stoniness, exhilarating acid and a long, lingering finish.
Due to a devastating late spring frost (May 23rd!), we lost most of our County crop in 2015 resulting in a minuscule yield of County grown Chardonnay. The resulting grapes acquired beautiful phenolic ripeness, perfectly in balance with fresh natural acidity and were bottled under our “Cuvée des Amis” label. Chardonnay was grown on 5 separate sites, all within 2km of the winery. Clonal selection was 80% clone 76 and 20% clone 95. The idea of blending the sites is to build complexity and richness from slightly different terroirs. Gentle, whole-cluster pressing of the fruit into horizontal stainless steel tanks where fermentation starts with indigenous yeasts from each individual vineyard block. Fermenting juice was then transferred to four 500L French oak barrels to complete ferment. The new oak component being 25%, the rest being 2nd, 3rd and 4th fill. Larger format barrels are used as a medium for better oak integration. Wine spent 12 months in oak before being transferred to stainless steel, on lees for an additional 10 months. The wine went sulfur free for 18 months and was bottled unfined and unfiltered with a minimum sulphur dose before bottling.
This wine has a complex nose of citrus, hints of brioche, and a decidedly saline quality. The palate gives classic cool-climate Chardonnay flavours of lemon peel, stoniness, exhilarating acid and a long, lingering finish.

$8000

Including Tax

The grapes are sourced from a variety of sites on the Beamsville Bench in Niagara. Gentle, whole-cluster pressing of the fruit into horizontal stainless steel tanks where fermentation starts with ambient yeasts. Fermenting juice is then transferred to 500L French oak barrels to complete ferment. About 30% new oak, the rest 2nd, 3rd and 4th fill. Wine underwent malolactic fermentation and was bottled unfined and unfiltered, with no sulphur addition. The 2015 vintage provided us an amazing opportunity to make a wine with zero sulphur added (from a global standpoint we use very little in all our wines). This wine is one of the most exciting and intriguing wines I have ever made. It draws you back to the glass like my favourite white Burgundy's, each sip slightly different but equally intriguing.
Sometimes, less is more. This is the inaugural bottling of Chardonnay with zero sulphur addition. After a rocky spring, threatened with a late frost in May, 2015 proved to be a fine growing year. The fruit was clean, displaying beautiful phenolic ripeness, perfectly in balance with the fresh natural acidity. This wine has a complex nose of citrus, hints of brioche, and a decidedly saline quality. The palate gives classic cool-climate Chardonnay flavours of lemon peel, stoniness, exhilarating acid and a long, lingering finish.
The grapes are sourced from a variety of sites on the Beamsville Bench in Niagara. Gentle, whole-cluster pressing of the fruit into horizontal stainless steel tanks where fermentation starts with ambient yeasts. Fermenting juice is then transferred to 500L French oak barrels to complete ferment. About 30% new oak, the rest 2nd, 3rd and 4th fill. Wine undergoes MLF naturally in the spring; wine is bottled unfined and unfiltered with a minimum sulphur dose before bottling.
After a rocky spring, threatened with a late frost in May, 2015 proved to be an excellent growing year. The grapes acquired beautiful phenolic ripeness, perfectly in balance with fresh natural acidity. This wine has a complex nose of citrus, hints of brioche, and a decidedly saline quality. The palate gives classic cool-climate Chardonnay flavours of lemon peel, stoniness, exhilarating acid and a long, lingering finish.

$3900

Including Tax

$15000

Including Tax

Made with 100% County Chardonnay wine truly expresses the great vibrancy and minerality of Prince Edward County limestone. The wine was fermented and aged in French oak as with our County Chardonnay 2014. This wine was bottled unfiltered, unfined and released exclusively in magnums.
The most pure example of PEC soils: this mineral driven Chardonnay has lovely aromas of citrus and bright, vibrant acid on the palate. Bottled only in magnums and aptly named Cuvée des Amis – a wine to be enjoyed and shared with friends.
A barrel selection of our most mineral driven sites from both the County and Niagara. Fermentation using indigenous yeast beginning in stainless steel and finishing in 500L French Oak barrels. Aged 8 months, sulphur free, in barrel before being blended back into stainless. Bottled unfined and unfiltred with minimal sulphur.
A true testament to the cool 2014 vintage: stony, mineral driven Chardonnay showing the best of Ontario's limestone soils. This Chardonnay is precise, with bright citrus fruits and electric acid. A wine which exudes a sense of place: the cool-climate rocky shores of Lake Ontario.

$3500

Including Tax

County chardonnay was grown on 5 separate sites, all within 2km of the winery. We blend the sites to build complexity and richness from slightly different terroirs. The wine started fermentation in horizontal stainless steel tanks and finished in 500L French Oak barrels. The new oak component being approximately 30%. Larger format barrels are used as a medium for better oak integration. The wine went sulfur free for a year and was bottle unfined and unfiltered.
This wine speaks volumes of the rocky, calcareous limestone soils of the County. On the nose there are classic notes of fresh oyster and brioche. The palate exude beautiful lemon, lime, citrus freshness and an unmistakeable mineral finish.
Grapes were sourced from four very mineral driven sites form both the top and base of the Niagara escarpment. The wines were fermented using indigenous yeast. Fermentation began in stainless steel tanks and finished in 500L French Oak barrels, 30% of which were first fill. Natural Malolactic fermentation completed in the spring of 2015. Wine was bottle unfined and unfiltered.
2014 was a challenging growing year, but the results of a cooler spring and long warm fall are impressive. This wine offers rich flavours, complex aromas and lively acidity. Fresh citrus flavours give which way to layers of minerality, light brioche notes from extended lees contact and a lingering finish.
Grapes were sourced from four very mineral driven sites form both the top and base of the Niagara escarpment with the idea that the variety of sites add a layers of complexity. The wines were fermented using 100% indigenous yeast from the field in which they were grown. Fermentation began in stainless steel tanks and finished in primarily 500L French Oak barrels. The wine sat sulphur free until malo was completed, almost a year to the day that the grapes were harvested. Wine is bottle unfined and unfiltered.
The cool fall of the 2013 vintage resonates on both the nose and the palate; the wine initially appears light and delicate, but finishes with many layers of citrus flavours and rich minerality. This wine truly speaks volumes of the vintage.
Made with 100% County Chardonnay this single (8 year old) 500 litre barrel truly expresses the great vibrancy and minerality of Prince Edward County limestone. The wine was fermented and aged in French oak as with our County Chardonnay 2012. this wine was bottled unfiltered, unfined and released exclusively in magnums.
The most pure example of PEC soils: this mineral driven Chardonnay has lovely aromas of citrus and bright,vibrant acid on the palate. Bottled only in magnums and aptly named Cuvée des Amis – a wine to be enjoyed and shared with friends.
Chardonnay was grown on 5 separate sites, all within 2km of the winery. Clonal selection was 80% clone 76 and 20% clone 95. The idea of blending the sites is to build complexity and richness from slightly different terroirs. The wine started fermentation in horizontal stainless steel tanks and finished in primarily 500L French Oak barrels. The new oak component being approximately 30%. Larger format barrels are used as a medium for better oak integration. The wine went sulphur free for a year and was bottle unfined and unfiltered.
This wine speaks volumes of the rocky, calcareous limestone soils of the County. On the nose there are classic notes of fresh oyster and brioche. The palate exude beautiful lemon, lime, citrus freshness and an unmistakeable mineral finish.
This wine shows wonderful richness combined with lovely elegance, truly capturing the ideal growing season. A warm summer with a cool and dry fall. On the nose there is a great stony line combined with riper fruit textures. The palate is seamless from start to finish, with a mouthwatering richness and an underlying acidity that gives the wine phenomenal elegance and grace. Drink now or cellar through 2017.
This is a 70% blend of Niagara Chardonnay and 30% County Chardonnay. Each of the components were fermented separately. Aged separately until November 2013 and then blended and put back to old 500 litre Fench oak barrels for an additional 6 months. While 2012 was a remarkably early year, we were blessed with warm days and cool evenings during the critical ripening cycle; these moderate temperatures allowed the grapes to obtain great phenolic ripeness while maintaining freshness and acidity. The wines were fermented with lots of lees which brought great structure. While many reserve wines are big and bold, our wines are the opposite: our house style is very reserved. We produce wines with layers of nuanced flavours, rather than big, upfront flavour. This is only our second "Cuvee L" Chardonnay in 10 years, I think it exhibits the true potential of the clay/limestone soils and cooler temperatures we work with here in Southern Ontario.
Remarkable layers of minerality on the palate with striking notes of lemon, lime and citrus. Wonderful length with rich texture. Delicious now, can be held until 2020.
100% County fruit, about half of which is estate-grown, harvested in mid-September. Our County Chardonnay went through a wild fermentation that started in tank and finished in French oak, half the barrels being 228 l and the other half 500 l barrels. After fermentation the wine was aged in barrel for 10 months on original lees. Natural malolactic fermentation followed by a minimal sulphur addition when taken out of barrel in late July. Bottled unfiltered and unfined.
Vibrant and mineral driven. Aromas of fresh lemon and brioche on the nose (very reminiscent of our 2008 Matt Kramer wine of the year). Delicious and rich textural quality on the mid palate followed by a lean and sinuous long finish. 12.5% Alcohol. As far away from the over-oaked and low acid new world chardonnays as you will get. 

Food matches: lobster, risotto and pasta in a cream sauce. Suggested drinkability window: now to 2017.
This Niagara-produced Chardonnay is one of the most light and refreshing wines we have ever made from Niagara. The bouquet is perfumed with delicate citrus notes that follow through to a velvety mid-palate. A strikingly elegant wine that finishes with refreshing citrus.
County Chardonnay is made from locally grown Chardonnay, including our own estate fruit. The wine is delicately oaked in large, 500 litre French oak barrels. The 2011 growing season was a cool year. The juice was partially fermented in stainless steel to preserve freshness and then transferred to barrel where it aged for 9 months. The wine was aged on lees for an additional month in stainless steel. The wine remained sulphur free for 10 months. A small amount of sulphur was added at the end of August prior to bottling. The wine was bottle unfiltered.
Showcases similar Burgundian elements to our 2008 County Chardonnay, which Matt Kramer chose as one of his top 3 wines of the year. Yeasty brioche notes initially on the nose, followed by enticing lemon-lime throughout the mid-palate. This Chardonnay has elegant structure derived from the classic minerality of the limestone soil here in Hillier, Prince Edward County. Drinkability Window: Now through 2016.
We have chosen very limestone and clay driven vineyards in Niagara that when coupled with a cool climate allow us to make elegant and mineral driven Chardonnay. Aged in the very best 500 litre barrels, and fermented with 100% natural yeast. We make chardonnay for those who do not like chardonnay. The summer of 2010 was a hot year with the worry of losing acidity as harvest approached. We were very vigilant in monitoring phenolics at this crucial time and picked our Chardonnay 2 weeks earlier than normal. The early pick combined with lots of lees during fermentation in horizontal tanks helped preserve the acidity and characteristic mineral element of our vineyards in Niagara. The wine was then barrel aged primarily in 500 litre French oak barrels for 10 months. We had our earliest harvest ever for our Niagara Chardonnay - attained phenolic ripeness by mid-September.
Despite being a warm vintage the wine shows classic minerality and bright acidity. Some lovely lush fruit and stone fruit development from the 2010 vintage. Suggested Drinkability Window: Now through 2015.
This is our first ever single-barrel wine. 100% County Chardonnay. Made with 100% County Chardonnay this single 500 litre barrel truly expresses the great vibrancy and minerality of Prince Edward County limestone. A Burgundian style Chardonnay bottled only in magnums and aptly named Cuvée des Amis – a wine to be enjoyed and shared with friends.
Vibrant and concentrated, this full bodied Chardonnay shows white peach. Suggested Drinkability Window: Now through 2016.
Our "L" series wines are only made in the finest of years. Typically a blend decided for the specific year, the Cuvee "L" combines the lighter, more aromatic County wines with the more full bodied Niagara wines. The sum of the parts (two different terroirs) allow us to make a very complex wine. This is a 65% blend of Niagara Chardonnay and 35% County Chardonnay. Each of the components were fermented separately. Aged separately until November 2009 and then blended and put back to old 500 litre French oak barrels for an additional 6 months. 2008 was a magically cool year allowing us to achieve phenolic ripeness ahead of sugar ripeness. The wines were fermented with lots of lees which brought great structure. Malolactic fermentation only started in May 2009, finishing in August 2009. The wine went almost a full year sulphur free. This wine has great richness and minerality. Finishes with wonderful finesse.
The Cuvee L has great depth and complexity. Gunflint and white fruit on the nose, with classic old world mineral palate from extended lees contact. Suggested Drinkability Window: Now through 2015.
This wine was exceptionally well received by top sommeliers in Ontario, who have had great experience with traditional Burgundy. In Quebec, where the top sommelier and public palates have experienced a lot of old-world Burgundy, this wine was truly embraced and was placed in numerous top restaurants. Having believed so strongly in this controversial wine, our faith in our vinification and approach to expressing the greatness of Prince Edward County was cemented this summer, when Matt Kramer, the author of Making Sense of Burgundy and Columnist in Wine Spectator, visited our winery and tasted this wine. When he tasted his eyes lit up, he went back to the glass numerous times as he acquainted himself well with the wine. He said this is one of the best new-world Chardonnay’s he has ever tasted and would fit beautifully in a line-up of arguably one of Burgundy’s best producers, Coche-Dury. It is important to dig deep into the glass and taste a true expression of our calcareous limestone terroir. This wine was made on the edge, utilizing a strong lees component to truly express the soil it came from. For those who are accustomed to drinking Californian and Australian Chardonnays this wine is the antithesis. The wine truly expresses the terroir of Prince Edward County.
On the nose there is a hint of reduction often equated with aromas of cooked brioche and freshly shucked oysters. On the palate the lemon lime notes combine with beautiful silky unctuous components. Despite being only 11.5% alcohol, the finish is remarkably long.