The Chic Fille label is a fun, experimental label made by JoieFarm winemaker Heidi Noble and apprentice winemaker Alyssa Hubert. The Chic Fille wines have been initiated by a keen interest to learn and teach at JoieFarm. They were inspired by Heidi’s desire to revisit techniques that she had used when first teaching herself how to make wine. Many of these practices such as native fermentation, lees contact, skin contact, and semi-carbonic ferments have become incorporated into the cellar at JoieFarm over the course of 15 vintages. The Chic Fille label re-visits each one of the techniques singularly with the goal of making fun, textural, eminently drinkable, and interesting wines. Overall, these wines will help us improve the core JoieFarm portfolio as they continue to showcase the potential for wine created in a cool-climate, lake-moderated terroir.
Varietal: Pinot Blanc 100%
Awards & Reviews: 91 points Rick Vansickle; Neal McLennan
- St. Hubertus Vineyard, Kelowna (planted 1982)
- This was a fun two barrel project. Half the grapes were de-stemmed and the whole berries were sent to a 400 L open-top bin fermenter. The grapes were left to start their ferment under the skin of the whole berries, in a semi-carbonic manner. Once the berries began to “pop” they were foot tread and left to ferment with skin contact until 10 brix. At 10 brix they were pressed off their skins by being dumped by gravity into the press. After a gentle pressing the remaining must was sent to a stainless steel tank to finish their ferment at a cool 16° C. The finished wine was racked to a neutral barrel by gravity. The barrel was left to go through a spontaneous malolactic fermentation. The other barrel was the free run juice from the press from our JoieFarm Pinot Blanc (same old-vines vineyard site). It was two days cold settled and then racked to neutral barrel for an ambient barrel ferment which took 8 days. The ferment was racked off its ferment lees and then put back into the same barrel. It was also left to go through a spontaneous malolactic fermentation. The barrels were left to age over the winter with a light bâttonage every 4 weeks. They barrels were combined in a stainless steel tank in June 2018 and then bottled in July 2018. They were unfiltered and unfined with a minimal sulphur addition at bottling.
- Aromas of mineral, citrus, and lemon meringue pie on the nose. Very textural on the palate with fine white skin tannins. Incredibly juicy finish, with a salty sea-breeze blast. A simple pairing with raw oysters and steamed clams, but also delicious with fall flavours like root vegetable latkes, turnips, squash, roasted brussels sprouts, cabbage and scrambled eggs with kimchi, gomae, sesame, nori and flax.