Bronze Medal International Wine Challenge
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).
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 2018 Terroir Chardonnays and taste them without knowing which is which.
Bouquet of orange blossom, green apple, stone fruit, ripe melon and grilled pineapple, with subtle notes of vanilla, clove and toasty oak that supports the fresh, crisp acidity. Poached pear, with undertones of baking spice and butterscotch mingle with almond-butter leading to a long and elegant finish.
Two-thirds of the fruit was picked 9th October at the Home Farm vineyard on Line 1 and the remaining one-third was picked 11th October from the owner’s private vineyard. Barrel fermented with malolactic fermentation in new and seasoned French oak barrels. Left on lees for 11 months in oak with bâttonage as desired.
Food Pairing Notes
Complement the body of the wine by including rich buttery or creamy sauces, such as mushroom, béchamel, Mornay and hollandaise, to fish, chicken turkey, pork, squash, tofu, pasta and rice dishes. The wine’s fresh acidity stands up to rich recipes.
Sommelier Suggestion: Pan-seared Halibut with Grilled Asparagus. Arugula-Peso Aioli and Roasted Tomato Jam.