Chardonnay
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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.
Reviews
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.
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.
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!
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.
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.
Reviews
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.
Reviews
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.
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.
Reviews
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.
Reviews
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.
Reviews
Reviews
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.
Reviews
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.
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.
Reviews
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.
Reviews
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.
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.
Reviews
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 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
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.
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.
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.
Reviews
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.
Reviews
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.
Reviews
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.