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.
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.
A blend of 60% Niagara Pinot Noir and 40% County Pinot Noir. Each component was fermented separately, in small batches using indigenous yeasts. Aged separately for 8 months in French Oak barriques. After initial aging period the Niagara and County Components were blended together then put back into neutral oak for an additional 8 months.
2014 began as a cooler vintage, but we received hot, dry weather through September which developed fruit with exceptional phenolic ripeness and complexity, while still retaining lively acids. This is a special bottling, only done in the finest vintages.
John Szabo MS , WineAlign
Only one of four cuvée "L" pinots made since 2007, this is in my view the best yet. From 70% Niagara and 30% County fruit, eight barrels were made, aged in 40% new wood for the first eight months, and then another year in all old wood before bottling. I love the improbable depth and fleshiness at just 11.2% alcohol, the tangy acids, the dense red berry fruit, the supple texture and ripe tannins. Acids are ripe but sharp and well-defined, and the length is excellent. There's a fine salty bitterness that extends through the finish. Superb.
This is a 70% blend of Niagara Pinot Noir and 30% County Pinot Noir. Each of the components were fermented separately. Aged separately until November 2013 and then blended and put back to old Fench oak barrels for an additional 6 months.This is the 3rd bottling of "Cuvee L" Pinot Noir since our first vintage in 2004. The richness in this wine comes from the grapes grown on the heavier clay soils of Niagara; this is balanced by the vibrant and delicate fruit from the lighter calcareous soils of Prince Edward County.
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.
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 blend of 60% Niagara fruit and 40% County fruit. The wine was initially aged for 12 months in French oak barrels. It was then blended and put back to oak for 6 months.
Ian D'Agata , Stephen Tanzer's International Wine Cellar
Bright ruby-red. Knockout aromas of red cherry, raspberry jelly, smoke and mocha. Enters the mouth rich and pure, then turns chewy and sweet, with ripe red berry and cherry flavors lifted by harmonious acidity. Finishes with a creamy mouth feel and a lingering red cherry quality. Made from a blend of 60% Niagara and 40% Prince Edward County fruit; interestingly, about half of the Niagara fruit grows in the warmer terroir of the St. David's Bench sub-appellation. Outstanding pinot noir, and very typical of Ontario: graceful, fresh and very minerally, altogether different from those of New Zealand and Oregon. The average vine age is 12 years and the crop level is the equivalent of a little more than 1 kilogram of grapes per plant (Niagara plantings are not as dense as the County ones).
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.
Ian D'Agata , Stepen Tanzer's International Wine Cellar
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
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.