Fruit forward and well balanced, this Chardonnay is made primarily with estate grown grapes. It is lightly oaked and has expressive notes of peaches, nectarines, and pineapple.
The grapes for this Chardonnay were 83% sourced from Fort Berens Estate Winery’s estate vineyard and 17% from the Riverbend Vineyard in the Similkameen. The berries were whole cluster pressed and settled at ambient room temperature for 12 hours. 75% of the Chardonnay was then fermented and aged in stainless steel tanks; 25% was fermented in French oak barrels. After fermentation wines were stirred twice a month to increase the wine's contact with the autolyzing yeast cells. Barrel aged 7 months.
Food Pairing Notes
Roasted chicken or turkey, creamy cheeses such as goat cheese, coq au vin, pasta with white sauce and mushrooms