Reserve Chardonnay 2015
September 14th & 15th, 2015
Our beautiful Reserve Chardonnay splashes golden in the glass reflecting its varietal and time aged in barrel. Aromas of mango & quince draw you in to discover a hint of caramel and toasted brioche. Nine months spent in French oak adds a soft flavour of macadamia nut balanced with lush and creamy flavours of pineapple and vanilla. A long luxurious finish of peach compote and caramel makes this an effortless compliment to bold cheeses and rich pasta dishes.
2015 was another fantastic year for viticulture in the Okanagan. Winter ended early giving the grapes a head start and a longer growing season than expected. Spring had hotter than average temperatures, reminiscent of the record breaking 1998 season. This translated into our first bud break happening at the beginning of April. Summer was a hot one! June saw record breaking temperatures, about 30% hotter than the 1998 season. With these temperatures, the vineyard team give priority to controlling vine vigour and closely monitoring and managing soil moisture levels.The jump start in June put the grape about 3 weeks ahead of schedule in terms of growth. We started our harvest with chardonnay in Mid-August. The last week of August brought the first major hurdle for 2015: heavy smoke hung in the Okanagan Valley due to large forest fires burning in the South (most dramatically in Oliver/Osoyoos). Smoke cooled the valley and slowed growth due to photosynthesis debilitation, giving the grapes the opportunity to slow sugar production and develop flavour characteristics and tannin. Safe and sound: there was no smoke taint detected in any of the berries. The remaining fruit was harvested by mid-October. In summary 2015 was one of the best harvests on record: long and hot with just a touch of summer rain on the finish.
Made from Poplar Grove’s Osoyoos and Naramata grown fruit. We began crop thinning of our chardonnay fruit in early July to ensure quality and optimal ripeness of the berries. Our chardonnay received a full cluster press to preserve aromatics and rich chardonnay characteristics. The wine was then racked to 228L Burgundy barrels from an exclusive small production cooperage, hand made and toasted. Aged sur lie for 10 months with weekly gentle stirring. The Naramata fruit underwent malolactic fermentation while the Osoyoos fruit did not, to preserve crisp fruit and aromatic characteristics on the palate.
This wine is meant to be enjoyed upon release, drink before 2020.