Chardonnay Archives | Norman Hardie WinesNorman Hardie Winery and Vineyard

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This wine has all the hallmarks of a great complex white Burgundy. Amazing minerality, mouthwatering acidity, and incredible length. Drink it with scallops or lobster all day long. Wonderful with pastas in a cream based sauce as well, or drink with fresh, crisp East Coast oysters. This wine really exhibits our adage “we spend a lot of money on our oak program for our wines to not taste like oak.” We love making Chardonnay for all those who don’t like rich, over-oaked New World Chardonnays. The wine was fermented using natural yeasts and aged for 18 months in large format 500L French oak barrels. Racked after 18 months on the fine lees, settled in tank for two months. Bottled unfiltered, unfined, and with almost no sulphur.

$5900

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Reviews

Richard Hemming MW , JancisRobinson.com

17.5

Front-loaded with reductive, sulphidic complexity. Melon, lemon, baked apple, flint, smoke, chalk, floral – really extraordinary. If the comparison must be made with burgundy, then this is in the Coche-Dury mode, and would convert any Francophile, I'm sure.

Cuvée L is only made in truly exceptional years. In our short 20-year history we have only made Cuvée L Chardonnay 4 times. This is a select 4-barrel lot which spent 18 months in large format, fine-grain, lightly toasted French oak barrels. Spent an additional 6 months in specially designed horizontal tanks on the fine lees. Bottled unfined and unfiltered with very low sulphur, so the true magnificence of the limestone terroir we have here in Prince Edward County is showcased. This wine is for lovers of great white Burgundy. Exceptional minerality, elegance and beautiful lemon-lime citrus notes.

$8900

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Our winemaking philosophy from the very beginning has been low-intervention; using absolute minimal amounts of sulphur, little to no filtration, and natural yeast fermentation. Occasionally, when our wines are perfectly balanced in harmony, we can make some wines with zero sulphur additions at all: Sans Soufre - without sulphur. This beautiful example from Prince Edward County showcases the minerality, freshness, and vibrancy our climate and soils offer. A nice, long finish and beautiful citrus notes on the palate. Ready to drink now, and could age for another 2-3 years. Fermented in large old French oak barrels, using indigenous/wild yeasts and lees. This wine was racked late August and sat on the fine lees until just prior to bottling. Racked and bottled with no filtration and zero sulphur additions.

A beautiful angular and mineral-driven Chardonnay with classic lemon-lime citrus notes that one associates with Prince Edward County. Norm has tasted this against many of the great 2018 Burgundian Chardonnays and the wine more than holds its ground. Within Prince Edward County we’ve chosen some of the best sites that contain the highest ratio of fractured limestone to clay. This fractured limestone is what you would find in the great white sites in Loire Valley, Burgundy, Chablis, and Northern Rome. As wine lovers know, the starting point for great flavour is in the soil. Having some of the best soils in the world gives us a distinct advantage.

$4500

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Also available at LCBO

Our special Chardonnay made during only the most exceptional vintages. 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.

2017 was a magical vintage for Chardonnay. A long cool growing season with perfect September weather…warm days and cool nights allowing for beautiful physiological ripeness and maintaining fresh acidities. Traditionally our Cuvée L Chardonnay has been a blend of Niagara and Prince Edward County fruit. Our 2017 is 100% Niagara, a blend of 4 different barrels from 4 different sites in the Niagara Escarpment. While these sites were delicious on their own, the combination of the flavours from each of these sites creates something magical. The sites are all clay/limestone based but are from four different elevations. The different elevations of the sites created a beautifully mineral driven and balanced Chardonnay, think refined Burgundy.

2017 was a near perfect vintage in Prince Edward County with long, warm days and cool nights with little rain. Our 2017 County Chardonnay is possibly one of the most precise and mineral driven wines we have ever made. At a low alcohol of 12.5%, this is partly due to natural yeast fermentation, customary low yields, and the fruit achieving phenolic ripeness ahead of sugar ripeness. The wine saw a full 18 months in French 500L oak barrels before being bottled. The additional oak ageing is contrary to mainstream winemaking, however, after seeing how well our 2015 Cuvee Des Amis matured through 18 months of oak, we decided to follow suit. We followed maturation of the wine in oak very closely to ensure we would oak just enough and not over oak the wine. This is ironic as people ask if the wine is unoaked!

2017’s cool, wet Spring was saved by a long, sunny, warm Fall that prompted special treatment for this wine. Rather than our normal 10-12 months, we aged this County Chardonnay for 18 months in a mix of new, 2nd, 3rd, and 4th fill French Oak 500L barrels. The resulting golden-hued wine exudes opulent, rich aromas of toasted campfire marshmallow, cream caramel, ultra-ripe peach, apple and apricot that carry to an explosive palate and linger long through the finish. This classic wine will develop and improve in the cellar through 2029 and hold its apex even longer.

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 cool temperature fermentation starts with ambient yeasts. Racked off gross lees post fermentation and aged on fine lees in stainless steel for six months. Wine underwent partial malolactic fermentation, then light fining and was bottled with a minimum sulphur dose.

Steely, stony expression of Niagara Chardonnay. Flinty mineral notes intermingle with Asian pear, citrus and light bitter almond. Tight-crunchy and lean on the palate - Delicious!

Video Details

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 500L French oak barrels to complete ferment. The new oak component being 25%, the rest being 2nd, 3rd, 4th fill or older. Larger format barrels are used as a medium for better oak integration. Wine spent 10 months in oak before being transferred to stainless steel, on lees for an additional two months. The wine was bottled unfined and unfiltered with a minimum sulphur dose before bottling.

A testament to the warm 2016 vintage. Loaded with Meyer lemon and warm brioche, our County Chardonnay exudes rich, ripe notes of sun kissed citrus and creme brûlée. Fresh shell notes speak to the rocky calcareous limestone soils of the area. Plump on the palate with fresh acidity and a long mineral finish.

Reviews

Richard Hemming , Jancis Robinson

17.5/20

Expressive saline, marine aromas on the nose, plus subtly toasted spices and ripe green apples. So well realised on the palate, with tons of flavour in a featherweight structure. Has all the hallmarks of top Chardonnay: lees flavour, balanced oak, appetisingly savoury fruit and that delectable mineral finish.

David Lawrason , WineAlign

94/100

The 2016 has all the great linearity, tension and complexity of its predecessors. Expect very lifted, piquant aromas of flint, toast, apple and lemon, so well woven that they are actually hard to distinguish. It is light to medium bodied, with great acidity and the same sense of cohesion and grip on the palate, plus that unrelenting finish. Great minerality here. Tasted April 2018

Video Details

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, 4th fill or older. Wine underwent malolactic fermentation naturally in barrel; wine is bottled unfined and unfiltered with a minimum sulphur dose before bottling.

Fresh nose of tart citrus gives way to vanilla meringue. Beautifully briny and savoury speaking to the mineral driven soils of the area and balancing the ripe fruit of this warm vintage perfectly. Enticing palate simultaneously creamy and lean. Long finish and palate cleansing acidity.

Available at at LCBO

Reviews

Tamlyn Currin , Jancis Robinson

17.5/20

Baked bananas and grilled clotted cream on the nose, although there is a drift of smoke and as you tilt the glass into your mouth, there is a very distinct, unusual orange-blossom and lily-of-the-valley perfume. The palate is a rush of glorious gunflint-struck clementine and Seville orange and smoke cumin tucked into sliced yuzu and lemon-graphite-ice shards. Complex, unfettered but not chaotic, layered but not linear (not at all, this wine glimmers like moth wings in helical spirals). This is exciting!

Rhys Pender , Wine Align

90/100

Reductive in style showing some sulfur and pithy notes along with green apple and lime. Dry, crisp, racy and lean on the palate, juicy and fresh with more lime, minerality and a zippiness almost Riesling like. Lacks a touch of weight but very intense.

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.

Reviews

Richard Hemming MW , Jancis Robinson

18/20

Aged 10 months in oak, then another 12 in a horizontal tank to maximise lees contact. Super-reductive nose – pungent sulphurous aromas. Bacon, toast, fresh apple and a whole box of matches. This is stylised and modernist and almost absurdist even, such is the intensity of flavours – but for people who like that style, this is one of the ultimates.

Jamie Goode , Wine Anorak

96/100

Beautifully detailed nose with spicy, mineral citrus fruit. The palate has amazing precision with lovely purity. Lemons, grapefruits and a brilliantly vital mineral character. Tight but with a bit of generosity. Very fine and detailed with amazing acid structure. A lovely wine. 96/100

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.

Reviews

Michael Godel , WineAlign

93

Says Norm with matter of factness, as he always does, "it's the regular Niagara chardonnay, but without sulphur." So you ask the question up front? Is the unsulphured so different than the other? To the naked senses, no. The charm, power and generosity are all there. It took a full year to pass malolactic inspection. So why do it? Because it reminds of 2012, same slow malo, same deferential and determined kind of wine and the answer comes from something Norm says. "I didn't have the guts in those days." But he has them now and yet the decisions imparted this Sans Soufre will be different, with more guts and glory, say in 2022. Perhaps there is a softness about this naked one, something cotton candy about its aromatics and its texture. It's fine-spun, ethereal and dissipating. It does not argue but you sense it's possessive of an organized, controlled tension. But don't be thinking this isn't a planned piece of parenthood. Did I mention the tannic presence on the palate? How about the wind-up, into tart and the stiff breeze that blows through as if it's already turning to fall. Drink 2017-2022. Tasted Twice, June and July 2017.

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.

Reviews

John Szabo MS , WineAlign

92

Hardie's 2015 Niagara chardonnay has a lovely, intriguing nose off the top very much in the house style, which is to say flinty-smoky, though not without charming perfumed. There's a surprising amount of sweet fruit on display, with almost riesling-esque floral, ripe stone fruit notes. The palate is mid-weight (though with only 11.9% alcohol declared), with balanced acids and big flavour depth. Creamy-lees flavour is nicely dialed in, and a touch of volatility lifts the back end further. Lovely stuff. Tasted June 2017. Value Rating: ***

Michael Godel , WineAlign

92

Norman Hardie’s 2015 Niagara is a reductive yellow goddess dressed chardonnay, connected to the fullest of its fruit, (slowly developed) creamy malolactic, touchstone acidity and grape tannic ability. There is this understated feeling in the throes of richness that the winemaker and the place always seem to agree upon. The display window celebrates and proudly promotes the somewhereness of this '15 chardonnay. It is never a matter of Niagara versus County, there is little substance to be found, nor is it a necessary point of discussion worth investigating. It's just highway that separates the two. Both are children of the Norm, both deserving of estate credibility and here, with this next excellent Niagara, taking the Hardie progression one step further. Drink 2017-2022. Tasted June 2017.

Jamie Goode , WIneAnorak

94

11.9% alcohol. So fresh, expressive and refined with lovely spicy mineral notes on the nose. Lovely lemony brightness with a lovely brisk acid structure. This is superbly complex with lovely precision and purity, and a saline edge. Will age beautifully. 94/100

Reviews

Jamie Goode , WIneAnorak

96

In magnum, under cork. This has an extra six month’s age, and was released for the 10th anniversary in 2017. Superbly refined and taut still, with lovely refined citrus fruit. This has a bit of saltiness and some mineral hints. Superb balance and precision, with just a hint of reductive character. Has some richness, too, with hints of nuts, spice and creaminess.

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.

Reviews

John Szabo MS , WineAlign

94

An outstanding vintage for the Cuvée des Amis, a pure chardonnay spun off from the 'regular' County chardonnay, given extra time in old 500l barrels and then in tank on the less. This is showing particularly austere and tight at the moment, a marvellously lean, chiselled and firm wine, crackling with energy and life. Wood is beautifully integrated, and while the 2014 county chardonnay (from 750ml) is showing a touch of honeyed development, this is amazingly pure and stony, fully based on tart citrus and grapefruit, and wet stones. Exceptional length and depth. Top notch. Bottled in magnum only. Tasted December 2016.

Michael Godel , WineAlign

95

As exceptional as chardonnay may have seemed from out of the 2013 Ontario vintage you haven't lived or loved until you get a taste of (only in magnum format) Norm Hardie's 2014 Cuvées des Amis. This chardonnay attacks and ascends, recalibrating the inner workings of the brain and how it develops conceptualization. It is a state of the art and all-knowing elixir to remind that '13 was a vintage with profitable yields and a generously stretched canvas on which to practice on, for when things begin to get real. The CdeA spent 18 months in barrel, the first 12 (in 35 per cent new), the next six in neutral and the last six in stainless steel on the fine lees. The spin class in the mouth manages agility, dextrous, furtive movement and completes many pirouettes. The dance is pure joy but the intensity is equally to disturbingly intrusive, suggesting more settling time is necessary. The flavour pearls are delicate and come straight from the oyster so they carry salinity, power and brine. Pure lemon essence is received by intravenous injection. Sumptuous is translated from Hardie-speak as a four-letter, Prince Edward County word. It doesn't get more real than right here, with the best fruit, the tripping of the light fantastic, previously unheard and unseen unconscionable concentration. Drink 2019-2025. Tasted twice, June and July 2017.

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.

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.

Reviews

John Szabo MS , WineAlign

92

From four sites all around the winery. Aged in predominantly 500l barrels, of which around 1/3 were new. Malo didn't totally finish after four months in tank (sitting at warm temperatures no less), yet this was still bottled unfiltered. "We rolled the dice" says Hardie, in reference to the risks of refermentation, but this appears completely stable; there were small additions of SO2 at bottling. This has the steely edge of the County, crystalline, with an unusual honeyed edge (for Hardie) at this early stage. Wood is a minor factor, with an intense lick of limestone. Excellent length and depth. I love the minty freshness and the life and crackling energy here. 800 cases made. Tasted December 2016.

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.

Reviews

John Szabo MS , WineAlign

92

Flinty and tight in the classic Hardie style, this is yet another excellent wine in a string of great vintages from this leading PEC-based estate. I love the firm, very tight acids, wrapped around a solid, fleshy, genuinely concentrated core of just-ripe orchard and tree fruit, and grapefruit-citrus. The finish lingers admirably. Really fine, classy wine, good enough to make a chardonnay lover out of you, again.

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.

Reviews

Alder Yarrow , The Brilliance of Canadian Chardonnay

9.5/10

Pale greenish gold in the glass, this wine smells of wet stones and the pith of exotic citrus. In the mouth, gorgeous sweetlime and wet stone flavors have a fantastic mineral depth. Amazing depth and stony resonance. Fantastic acid. A single barrel of wine bottled only in magnum. 12.0% alcohol.

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.

Reviews

Will Lyons , The Wall Street Journal

An utter star from Norman Hardie. This vibrant Chardonnay from Niagara has the structure, texture and mouth-feel of a top Puligny-Montrachet. Elegant, with plenty of crisp, white fruit, this is a serious wine that will make you fall in love with Chardonnay again.

Jancis Robinson

16.5+

Low-intervention wine-making and no filtering. Very serious, precise wine that benefits from aeration (a good sign). In fact I think I would decant it before serving. Very fine and refreshing with excellent balance. Not a lot of alcohol but impressive extract and concentration. Long.

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.

Reviews

Tony Aspler

89/100

Light straw in colour with a greenish hue; a minerally nose of green apple with an engaging note of white flowers. Soft mid-palate but finishes crisply.

Jamie Goode , The Wine Anorak

95/100

Nutty, mealy richness to the nose with some precise pear and white peach fruit, as well as some spicy minerality and a flinty edge. The palate is supple and pure with some precision and freshness. Lovely weight.

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.

Reviews

Tony Aspler

90/100

Straw colour with a bouquet of fennel, vanilla oak and caramel; apple butter flavour, full on the palate, well balanced with a dry, crisp finish

Jamie Goode , The Wine Anorak

93/100

‘This is one of the wines I am most proud of,’ says Norm. ‘It’s not the best wine, but we did everything in a hot year to make this work.’ It’s the only wine he has ever made over 13% alcohol, at 13.1%. Ripe white peach and pear fruit. Generous and rich with some spicy structure and nice freshness. Lovely texture: broad but not blowsy. Stylish.

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.

Reviews

Jamie Goode , The Wine Anorak

94/100

This spends 19 months in 500 litre oak. Concentrated and precise, showing a little oak, but it’s the fruit that dominates: fresh pear and peach, with some toastiness in the background. Very pure with lovely texture.

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.

Reviews

Ian D'Agata , Stepen Tanzer's International Wine Cellar

91/100

Bright straw-gold. Very refined leesy, smoky nose offers complex aromas of creamy pineapple, peach and banana. Smooth, rich and dense, with deep flavors of banana, pineapple and ripe citrus fruits with a strong mineral overlay. Seems deeper, more refined and more complex than the other chardonnays here. Made from a blend of 60% Niagara and 40% Prince Edward County fruit.

Jamie Goode , The Wine Anorak

95/100

A blend of County and Niagara only made in the best years. Mineral, taut, matchstick nose. Lovely precision with some pith, spice and nice pear and citrus fruit. The palate is so fresh with great acidity and lovely structure. Very bright with a bit of pith and grapefruit, and lovely precision.