The 2018 Chardonnay aromas are forever bursting and evolving with new layers. Start the journey with a plethora of apples that rapidly winds into apple cinnamon pie, candied ginger, baked brown sugar apples, marzipan, toasty vanilla and hints of clove and brioche. Then notice how the delicate note of Meyer lemon turns to lemon tart and candied or preserved lemon. The warm, round and fleshy palate does start quite lively on attack, with fresh acidity and a hint of minerality. It mirrors many of the aromas with flavours of brown sugared apples, baking spice, cardamom, caramel, vanilla, finishing with rich notes of toasty oak.
The wine is 100% barrel aged, with minimal malolactic fermentation, for 10 months in French oak; 20% new and 80% in 1&2-year and older neutral barrels.
We got a little carried away with our food pairing ideas: roasted chicken, smoked sablefish, mushroom risotto, truffle cheese, smoked gorgonzola, baked brie with blackened garlic, herbs, nut-crusted halibut, scalloped potatoes, or anything else creamy. A pastry chef might also play around with desserts gently infused with savoury notes of oregano or rosemary.
2022 Alberta Beverage Awards: Judges Selection