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| Vinification 2006 was an abundant vintage with a long warm and ideal growing season. Acid levels were slightly higher than previous years so look for these wines to pair very well with various choices in cuisine. | |||||||||||||||||||||||
| Winemaking 100% Chardonnay this wine was barrel fermented and barrel aged for 8 months in all French oak barrels, 25% of which were new. Partial malolactic fermentation softens the wine giving it a creamy mouth feel. | |||||||||||||||||||||||
| Aroma / Bouquet / Nose Aromas of fresh buttered popcorn and citrus with a palate of lemon zest, firmish acidity, full round mouth feel with a long creamy finish. | |||||||||||||||||||||||
| Food and Wine Pairing Pairs beautifully with a BBQ'd Salmon with lemon. Alternatively, try a light cream pasta with mussels, clams and fresh lemon zest shaved over top. | |||||||||||||||||||||||
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| *Please check with your provincial liquor board or wine retailer for current prices and availability. Prices may vary from province to province. |
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