2021 Renaissance Chardonnay
In Stock
Wine Specs
Vintage
2021
Vineyard Designation
Partridge Vineyard, Naramata Bench Sub-GI
Harvest Date
Oct 6, 2021
Acid
5.51 g/L
pH
3.5
Aging
Decant and drink now, or cellar for enjoyment from 2023-2033
Bottling Date
Aug 2022
Residual Sugar
1.3 g/L
Alcohol %
13.5
Wine Profile
Tasting Notes
Medium lemon in colour, with an expressive nose of ripe peach, lemon curd, almond paste, a hint of toast, and the faintest whisper of struck match. The layered complexity on the nose keeps you coming back for more, and finding new notes with each sniff. On the palate, it is at once restrained and mineral driven, yet rich and textural, with mouthwatering citrus and creaminess. Balanced and expressive; a Chardonnay that will continue to evolve in bottle.
Production Notes
A small lot of hand-picked and hand-sorted Chardonnay was destemmed and pressed into stainless steel to settle for 24 hours. From there, it was racked into a combonation of French oak (2 x 3rd-fill 500L puncheons & 1 x new 228L barrique) and stainless steel for fermentation with selected yeast strains. All lots underwent 100% malolactic fermentation with periodic lees stirring. It is set to be racked out of barrel after 9 months on lees, and blended in July 2022, with filtration and bottling to follow in August.
Winemaker Notes
Our first Renaissance Chardonnay (or any Chardonnay, for that matter) in 11 years is a serious treat that we’re pretty excited about, to say the least! We finally got our hands on a spectacular block of Chardonnay, grown at the Partridge Vineyard on the Naramata Bench, and we were determined to do it justice in the cellar. We used the best barrels we could source, and set our sights on something textural and elegant, with just the right amount of oak, richness and acidity that would make all our in-house Chardonnay lovers proud. I think we nailed it.
Food Pairing Notes
Classic: lobster, roast chicken with tarragon, grilled salmon, a range of seafood (mussels, clams, prawns, squid, etc), green salads, dishes with creamy sauces (particularly with Dijon), risotto, semi-soft aged cheeses, truffle popcorn.
Adventurous: Indian chicken curries, sushi bowls, mexican street corn, tacos al pastor.
Other Notes
170 cases and 36 magnums (1.5L)