Gold Medal winner at the 2024 Chardonnay du Monde awards.
From winemaker Ron Giesbrecht:
Methods include French oak (only about 8% new), long and cooler barrel fermentation, full malo-lactic fermentation, and 10 months on lees, in barrel. For this wine, I was going for full-luscious Louth orchard fruit with a stony middle, a lengthening trail of buttered almonds and a framing of vanilla, toast and light florality.
