Made primarily from estate grown Chardonnay grapes, this lightly oaked wine has aromas of ripe yellow apples, pineapple and lemon curd. Medium bodied with flavours of fresh peaches, apricot and granny smith apples leads to a light toasty finish. Pair with roasted chicken or pasta alfredo.
Top White Wine at Cornucopia 2019
GOLD – San Francisco International Wine Competition 2019
Honours – Intervin Wine Awards 2019
The grapes for this Chardonnay were 83% sourced from Fort Berens Estate Winery’s estate vineyard and 17% from the BellaMay vineyard in the Similkameen. The berries were whole cluster pressed and settled at ambient room temperature for 12 hours. The majority of the Chardonnay was fermented and aged in stainless steel tanks; a smaller portion was fermented in new and neutral French oak barrels. Berries were whole cluster pressed and settled at ambient room temperature for 12 hours. After settling, the juice was racked into barrels, where 50% of the filled barrels were left to ferment spontaneously. After fermentation, wines were stirred twice a month to increase the wine's contact with the autolyzing yeast cells. Barrel aged 5 months.