VQA Beamsville Bench

Tasting Notes: Imagine dipping a freshly baked lemon/herb croissant into a cloud and you have some idea of how this wine tastes!

Nose:Extensive lees aging has brought toasty/biscuity, lemon-curd and crme-fraiche to the fore, however orange-zest, green-apple and light floral aromas do eventually appear.

Palate:The palate echoes the nose with delicious notes of cherry, beetroot, and earthy notes. Made in a style that is slightly more approachable than our single-vineyard Pinots, it still shows incredible depth and complexity.

Finish:A rich, creamy, and round palate with a very fine mousse leads to fresh-baked bread, vanilla-cream, preserved lemon, roasted almond and unicorn-dust. The ripeness and fullness of the palate is cut through with monumental acidity and balance, and the ever-present minerality and flintiness of old vines.

Pairing:Enjoy now or allow it to age gracefully over the next 10+ years. Drink with fresh Malpeque oysters, hazelnut crusted halibut, and soft white cheeses.

Winemaking Notes: This 100% Chardonnay sparkling wine comes from a beautiful old vines (40+ years old) block on the Beamsville Bench. The base wine was fermented and aged on lees in barrel for 6 months. Made using the traditional method, the second fermentation happened in bottle followed by aging on lees for 42 months! It was disgorged on September 7th, 2023 with a 6 g/L dosage added.

RS: 2 g/L