Un-Oaked Chardonnay 2017

Un-oaked Chardonnay is a crisp, pure expression of the Chardonnay grape. We ferment in stainless steel tanks at cool temperatures to preserve the clean, fruit-forward nature of our Chardonnay as well as expressing its site and vintage characteristics. We then employ lees-contact to add a fresh briny character and texture. Our inspiration is derived from our love of the famous un-oaked style Chardonnays of Chablis, the weight of lesser known Chardonnays from Macon-Clessé, which have a terroir and warmer climate more similar to our own.

Varietal: Chardonnay 100%

Awards & Reviews: 91 points, Beppi Crosariol;  90 points, John Schreiner

  • Con Vida Vineyard, Skaha Bluff Penticton (Long-term leased and farmed by JoieFarm) “Plein de Vie” Vineyard, Naramata Bench (Leased and farmed by JoieFarm)
  • The grapes were hand-harvested and a sorting table was utilized before the grapes were de-stemmed to ensure that only healthy grapes went into the wine. After de-stemming and crushing, a slow, gentle pressing was utilized via a pneumatic press. The press pan juice was hyper-oxided and racked to settle. After a two day settle, the must was then gently racked from its settling tank to ferment. Half the must was inoculated with a champagne yeast, EC-1118, to cleanly express site and vintage. The other half of the must was inoculated with an ester-forward culture yeast strain, X-16, to highlight the tropical fruit aromas of this Chardonnay as well as augment its body. Our glycol cooling system allowed us to achieve a clean and controlled ferment that lasted about two weeks in stainless steel. Each of the lots were vinified separately. We employed lees stirring until the wines were racked to be blended. No malolactic fermentation was necessary this vintage as natural acids were at a premium. Sulphur levels were carefully managed to preserve maximum bouquet, added only at the juice pan after pressing, and topped up pre-bottling. The wine was protein and cold stabilized, then filtered. The filtration system used was cross-flow, a medium-free method that is the gentlest of any filter on the wine. We chose a Stelvin screwcap closure because we feel it is the best method available to preserve the freshness that is key to this wine.
  • On the nose, fresh aromas of pineapple and citrus lead to flavours of juicy red apple, lemon and mineral on the palate. Structurally, the wine shows round body and mouth-filling alcohol yet still finishes fresh and clean.