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2017 Terroir Chardonnay French Oak

2017 Terroir Chardonnay French Oak
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$32.00
/ Bottle
SKU: 6272229910792017

Marc Bradshaw makes a trio of beautiful reserve Chardonnays that combine flavourful, ripe fruit with desirable nuances from fermenting and aging in a specific type of oak barrel (Canadian, American or French). The 2017 vintage is no exception and the high sugar level in the grapes at harvest have resulted in big, complex wines with nearly 15% alcohol.  As of mid-May, the Terroir Chardonnay French Oak is still a little tight/closed but will continue to open up in the bottle and develop more creaminess over the next six months. 
For the Chardonnay Enthusiast or anyone who wants to learn more about the effect of oak on wine: set up a side-by-side tasting of all three 2017 Terroir Chardonnays and taste them without knowing which is which. 

Wine Specs
Vintage
2017
Varietal
Chardonnay
Appellation
VQA Niagara-on-the-Lake
Harvest Date
October 30, 2017
Brix at Harvest
26.4
Residual Sweetness
4.7 g/L
Cases Made
112 cases
Alcohol %
14.9
Wine Profile
Tasting Notes
A creamy and flavourful wine. A beautiful combination of aroma and flavours of fruit - green apple, orange peel, pear, papaya, cantaloupe - with vanilla, spice, coconut, butterscotch, caramel and toasty oak. Refreshing acidity and a long finish. Will open over the next six months.
Winemaker Notes
The starting point for all our Terroir Chards is fruit from the Home Farm, harvested 30th October, 2017 at 26.4Bx. For our French Oak Chard I use barrels from six to eight cooperages, all toasted to a medium profile. The juice was fermented using two specialized yeasts and underwent malo-lactic fermentation. Matured in oak for nine months before creating a five barrel blend (four new barrels, one 2 years old) followed by cold/heat stabilization and sterile filtration to the bottling line. The wine was laid down in bottle for 20 months before release.
Food Pairing Notes
The wine calls out for dishes with white, cream sauces. The creaminess of the wine is a perfect complement for cream-based dishes such as Scallops in a Bechamel Sauce or Linguine with Alfredo Sauce.
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