• 2015
  • 2014
  • 2014
  • 2013
  • 2012
  • 2011
  • 2010
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.


Including Tax


Including Tax

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.
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 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.
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.