Barrel fermented in 25% new French oak, 75% concrete sphere, and full malolactic fermentation while stirring... a lot of love and care has gone into growing and crafting this wine. Brett, who is particularly passionate about Chardonnay, carefully managed this Micro Lot and stirred lees daily for 16 weeks! All that lovely lees contact created a beautifully textured, opulent expression of Similkameen terroir.
On the nose you'll discover deep tropical notes (think papaya and guava) along with citrus and wet stone. The palate delivers delightful creaminess, a touch of butter (but not "oaky" at all), and minerality for DAYS. A fellow local wine enthusiast tasted this recently, and she described it as "it tastes like floating the Similkameen River!". Those of you who know, know.
"This is a nicely ripe, quite poised chardonnay with classic aromas of peach, lemon, leesy/bready notes and light oak spice. It was barrel fermented, aged on it lees and bottled unfiltered. It is open knit, fleshy and a touch hot, with generous flavours and warmth. The length is very good to excellent."
"This is a ripe and elegant chardonnay with flavours of apples and peaches and generous notes of toast, spice, and coffee. The palate is rich, warm, and rounded with balanced acids and a bit of grip from barrel-ageing. Length is very good to excellent with a finish that almost tastes like a splash of vodka tonic."
Keremeos Bench & South Cawston
Fermented and aged in 40% new French oak, 60% concrete sphere for 6 months. Full malolactic fermentation and lees stirred weekly.
Food Pairing Notes
Halibut, shellfish, creamy pasta dishes, or plain potato chips!
255 cases crafted.