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| Vinification The 2008 growing season began late due to a cool spring but July and August presented higher temperatures allowing for steady photosynthesis resulting in excellent sugar accumulation. A moderate September and October arrested sugar development permitting the grapes to mature and develop their great Okanagan flavours. | |||||||||||||||||||||
| Winemaking This wine is made with 100% Chardonnay grapes. It is fully barrel fermented and went through a partial malolactic fermentation, lending to its round full mouth feel, with a crisp finish. Our Chardonnay was aged in 60% French and 40% American oak for 9 months. | |||||||||||||||||||||
| Aroma / Bouquet / Nose Crisp melon and orange rind add to the butter and vanilla notes from the oak and the weekly stirring of the lees. | |||||||||||||||||||||
| Food and Wine Pairing Enjoy our 2008 Chardonnay with Wine baked Chicken Legs and Marjoram, which enhances the rich oak and melon flavours, or buttered lobster for that opulent moment. | |||||||||||||||||||||
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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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