  |
Golden honey hued. The nose offers chestnut honey, toffee, fig, cinnamon stick and banana extract. Flavours suggest caramel, candy stick, lime, cantaloupe, pear, peach and apricot with a creamy finish.
Winemaker's Notes:
The "Moira" Vineyard, located on the Beamsville Bench, contains calciferous clay soils ideally suited to Burgundian varieties. 3.8 ha of the 6 ha of arable land on this farm (the other 6 ha is Niagara Escarpment protected area) was planted to a field selection of chardonnay clones in 1996. Sustainably farmed since planting, the Moira was certified organic in 2004.
Meticulous canopy management and multiple passes of aggressive thinning ensured both the best quality fruit and the success of our organic program. The grapes were selectively hand harvested on the 9th of October at 21.0° brix, 8.3 g/l acidity and 3.2 pH, then whole-cluster pressed to a maximum of 1.2 atmospheres. The juice was cold-settled and racked then fermented and aged in 300L medium toast, tight grained, Vosge oak barrels (20% new) from Burgundy tonnelleries Ermitage, Damy, Billon and Mercury. The wine remained in barrel and on the lees for a full year, including 8 months of weekly stirring. All barrels went through full malolactic fermentation. Only 7 select barrels were chosen for bottling on April 11, 2008. Drink now until 2013.
Food Pairings:
Recent Reviews:
Wine Order Form >
Last Updated: October 2008
|
