The vines for the 2009 Chardonnay Tête de Cuvée were meticulously maintained to maximize fruit ripening. All bunches were exposed to direct sunlight through leaf removal to promote maturation and flavour development. "Green harvest" -or the elimination of under ripe bunches - was performed at véraison. As a result of the cooler vintage conditions and our yield management practices, yields from these vineyards were very low; only 22.5hL per hectare (or 1.5 tonnes per acre). Low yields encourage ripening, flavour concentration and expression of our Beamsville Bench terroir.

All clusters were handpicked, sorted and gently whole bunch pressed. The juice was cold settled for 4 days and then racked off the heavy sediment, warmed and transferred by gravity to barrels for fermentation. The wine was fermented with indigenous yeasts, with ferments reaching 22-24 degrees Celcius. Lees were stirred weekly during aging to improve mouth feel.

Winemaker's Comments

This classic cool-climate Chardonnay shows a rich toasty nose with baked apple pie and roasted hazelnuts which follow through on the palate. The finish is dry, mineral and complex, a result of the mature age of the vines. Ready to drink now, it will benefit from aging for the next 5 years or more.