Description
Food Pairings
This Chardonnay is very versatile with a variety of different dishes. It is full-bodied enough to stand-up to rich dishes such as Lobster, Scallops and pasta dishes with a white creamy sauce. It also pairs well with classics like Roasted Chicken, Salmon and Pork Tenderloin.
Winemaking Notes
Hand-picked fruit from our vineyard on the Beamsville Bench from a plot of vines planted in 2009 were gently pressed. Free run juice was run to barrel where it slowly fermented with indigenous yeast over the course of several weeks without any additions. After fermentation the wines remained on their lees with little stirring of the lees. The final barrel selection was made after aging for eight months in barrel, all second and third fill French oak (no new oak). Racked, filtered, and bottled late in the summer of 2025.
Technical Details
Appellation: Beamsville Bench-Fielding Vineyard (100%)
Cooperage: Fermented and Aged in French Oak
Alcohol: 12.8%
Residual Sugar: <0.5g/l
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