Experts’ Tasting ~ 2011 March 5, 2011 – CCOVI, Brock University Keynote Speaker: Peter Gamble Your Host: Lawrence Buhler, Winemaker, Andrew Peller Ltd.

FLIGHT #1 – THE MANY FACES OF Speaker: Shiraz Mottiar, Winemaker, Malivoire Wine Co. Honours BSc in Oenology & Viticulture, Brock University # Vintage Name Proprietor Price Availability 1 2004 Blanc de Blancs, CSV, Beamsville Bench Cave Spring Cellars $29.95 Winery/LCBO 2 2008 Oaked, Reserve. Henry of Pelham Family Estate Winery $14.95 Winery/LCBO 3 2008 Rosehall Vyd, Prince Edward County Rosehall Run $29.95 Winery 4 2008 Oaked, Beamsville Bench Hidden Bench $32.00 Winery 5 2009 Musqué, Estate Bottled Chateau des Charmes $16.95 Winery/LCBO 6 2009 Unoaked, Niagara Peninsula Henry of Pelham Family Estate Winery $12.95 Winery/LCBO 7 2009 Unoaked, Charlotte’s, Twenty Mile Bench Stoney Ridge Estate Winery $15.00 Winery/LCBO 8 2007 Icewine, Niagara Peninsula, Canadian Oak Inniskillin Wines (200 ml) $44.95 Winery

FLIGHT #2 – AGED CHARDONNAY Speaker: Ann Sperling, Winemaker, Southbrook Vineyards # Vintage Name Proprietor Price Availability 1 2005 Oaked, Niagara Peninsula Flat Rock Cellars Not available 2 2005 Barrel Fermented, Niagara Peninsula Henry of Pelham Family Estate Winery Not Available 3 2004 Barrel Fermented, Niagara Peninsula Henry of Pelham Family Estate Winery Not Available 4 2003 Reserve, Estate Bottled, Beamsville Bench Cave Spring Cellars $30.15 Winery 5 2000 Oaked, CSV, Beamsville Bench Cave Spring Cellars $35.15 Winery 6 1999 Oaked, CSV, Beamsville Bench Cave Spring Cellars Not Available 7 1998 Strewn Strewn Winery CWL

FLIGHT #3 – CLASS OF 2009 Speaker: Dan Sullivan, Winemaker, Rosehall Run Winery, Prince Edward County # Vintage Name Proprietor Price Availability 1 2009 Oaked, Twenty Mile Bench Flat Rock Cellars $16.95 Available 07/12 2 2009 Oaked, The Rusty Shed, Twenty Mile B Flat Rock Cellars $24.95 Available 05/11 3 2009 Oaked, Speck Family Reserve Henry of Pelham Family Estate Winery $35.00 Winery 4 2009 Oaked, Dean’s List, St. David’s Bench Niagara College Teaching Winery $27.95 Winery 5 2009 Bella Terra, Niagara Peninsula Pondview Estate Winery $24.00 Winery

FLIGHT #4 – CLASS OF 2008 Speaker: Thomas Bachelder, DelaneyBachelder, Pinot Noir · Chardonnay · Etc. # Vintage Name Proprietor Price Availability 1 2008 Le Clos Jordanne Vyd, Twenty Mile B Le Clos Jordanne $40.00 J-T Winery/ LCBO 2 2008 Oaked, CSV, Beamsville Bench Cave Spring Cellars $18.95 Winery/LCBO 3 2008 Old Vines, Niagara River Lailey Vineyard $40.20 Winery 4 2008 Mottiar Vyd, Beamsville Bench Malivoire Wine Co. $29.95 Winery 5 2008 Puligny-Montrachet 1er Cru Contrôlée Dom. Alain Chavy, Puligny- $64.95 LCBO Montrachet 6 2008 Robyn’s Block Vyd, Twenty Mile Bench Tawse Winery $46.95 Winery 7 2008 Felseck Vyd, Beamsville Bench Hidden Bench Vineyards $38.00 Winery 09/11

FLIGHT #5 – “OPTIONS” Speaker: Dr. Gary Pickering, Research Scientist, Cool Climate Oenology & Viticulture Institute, Brock University # Vintage Name Proprietor Price Availability 1 2008 Russian River Valley LaCrema Winery, California $39.95 LCBO 2 2007 Twenty Mile Bench Flat Rock Cellars $16.95 Winery/LCBO 3 2007 Reserve, Twenty Mile Bench Flat Rock Cellars $35.00 Winery/LCBO 4 2007 Meursault-Blagny 1er Cru Contrôlée Dom. Meursault de Cherisey, $74.95 LCBO Meursault-Blagny 5 2005 Poetica, St. David’s Bench Southbrook Vineyards $56.00 Winery/LCBO

Experts’ Tasting 2011 – WINE SUMMARIES 2 We would like to thank the many VQA wineries for their wine submissions and ongoing support.

FLIGHT #1 – The Many Faces of Chardonnay

2004 Blanc de Blancs, ‘CSV’ Estate Bottled, Beamsville Bench, Cave Spring Cellars Inc. 3836 Main Street, Jordan, ON L0R 1S0 905-562-3581 Web: www.cavespring.ca Produced from a single five acre block of Chardonnay vines planed in 1984 at Cave Spring Vineyard. The soil is stony clay till over sandstone-shale bedrock, laced with dolomite, limestone, shale and sandstone eroded from an Escarpment cliff above the vineyard. The yield was 3.5 tonnes per acre. The base wine was fermented in stainless steel. After bottle fermentation, the wine remained on the lees for more than five years, being disgorged in July 2010.

2008 Reserve Chardonnay, Niagara Peninsula, Henry of Pelham Family Estate Winery 1460 Pelham Road, St. Catharines, ON L2R 6P7 905-684-8423 Web: www.henryofpelham.com The Reserve has been made here since 1990. Traditional in the sense that it is over 40% barrel fermented and most does see barrel aging for 5 to 6 months, it is also a wine that uses a portion of non-oaked wine, is only 25% malo-lactic fermentation, and the oak is only 5 to 10 % new. That lighter touch facilitates a style suiting the vibrancy and the elegance of our cool climate Chardonnay fruit. Over 50% of this wine is from our estate with most of the balance coming from the Beamsville Bench. Added Notes; 50% Estate (24% 105, 16.5% 302, 9.5% 108), 44% Beamsv. B., 6% NOTL; 42% BF Chard; Harvest 21.0 Bx, 7.4 TA, 3.43 pH; Bottling 12.9% Alc., 6.0 TA, 3.57 pH, 2.3 RS

2008 Rosehall Vineyard Chardonnay, Prince Edward County, Rosehall Run 1243 Greer Road, Wellington, ON K0K 3L0 613-399-1183 Web: www.rosehallrun.com The 2008 Chardonnay Rosehall Vineyard is winemaker Dan Sullivan’s pinnacle chardonnay, hand-picked from Rosehall Run’s Estate North Block. The entire cuvee was barrel fermented and aged sur lie for eleven months with malolactic fermentation. A coarse filtration preceded bottling in October, 2009. A ripe tropical fruit and toast bouquet jumps from the glass and flows seamlessly across the palate in a rich yet delicate balance. The signature county minerality shines through on the crisp full finish.

2008 Estate Chardonnay, Beamsville Bench, Hidden Bench Vineyards 4152 Locust Lane, Beamsville, ON L0R 1B0 905-563-8700 Web: www.hiddenbench.com 100% Estate Grown Chardonnay from Locust Lane, Felseck and Rosomel Vineyards. Fruit from individual vineyards was hand-picked, sorted and gently whole bunch pressed, followed by cold settling. The clear juice was then racked, warmed up and gravity transferred to barrel for fermentation. Wild yeast fermentation, accompanied by weekly lees stirring and aging for 10 months in French Oak barrels (15% new), created an elegant wine, showing a flinty minerality so characteristic to the Beamsville Bench. Individual vineyard batches were kept separate until blending in July 2009.

2009 Chardonnay Musqué, Estate Bottled Niagara-on-the-Lake, Château des Charmes Wines Ltd. 1025 York Road, Niagara-on-the-Lake, ON L0S 1P0 905-262-4219 Web: www.chateaudescharmes.com Chardonnay Musqué is a unique clone of Chardonnay that was pioneered in the Niagara Peninsula by Château des Charmes’ founder Paul Bosc. 2009 Chardonnay Musqué is pale gold in colour with a wonderful aromatic bouquet of spiced fruit and honeysuckle. This full bodied Chardonnay is non-oaked in order to allow the wine to fully express its unique musqué characteristic.

2009 Unoaked Chardonnay, Niagara Peninsula, Henry of Pelham Family Estate Winery 1460 Pelham Road, St. Catharines, ON L2R 6P7 905-684-8423 Web: www.henryofpelham.com Non-oaked Chardonnay has been an integral part of our winemaking philosophy for over a decade. The pure expression of minerality and fruit is a welcome departure from certain very rich Chardonnay styles. Our cool climate adds extra vibrancy and style underlined by the choice to maintain most of this wine without malo-lactic fermentation. The grapes are sourced from local sites within sub- appellations all West of the Welland canal; Creek Shores, our own estate on Short Hills Bench and Lincoln Lakeshore. Added notes: Sub-Appellation composition: 55% Creek Shores (Nokara); 35% Short Hills Bench; 10% Lincoln Lakeshore. Varietal: 94.5% Chardonnay; 5.5% . Harvest at 20.7 Bx, 10.1 TA, 3.21 pH. Bottle at 12.6 Alc., 6.3 TA, 3.52 pH, 3.2 RS, 0.049 VA

2009 Unoaked Charlotte’s Chardonnay, Twenty Mile Bench, Stoney Ridge Estate Winery 3201 King Street, Vineland, ON L0R 2C0 905-562-1324 Web: www.stoneyridge.com The creation of this wine dates to the 1990’s when Charlotte, the winemaker’s wife, requested an un-oaked Chardonnay. Originally the wine was a blend with Gewurztraminer, replaced now by Chardonnay Musque to provide the appealing aromatics and delicious fruit. This wine has won gold at the Canadian Wine Awards, Silver and Best Value at Intervin and received a 90 point score in Wine Tidings. This wine is available at the LCBO. Alcohol: 12.5%; T.A.: 8g/L; Res. Sugar: 8g/L

2007 Chardonnay Icewine, Canadian Oak Aged, Niagara Peninsula, Inniskillin Wines Inc. 1499 Line 3, Niagara on the Lake, ON L0S 1J0 905-468-2187 Web: www.inniskillin.com Winemaker Bruce Nicholson found this a unique experiment based on his own personal love of Chardonnay. After experimenting with Canadian Oak with his 2006 Icewine, Bruce decided to age his Chardonnay Icewine in Canadian Oak. Notes: Alcohol-9%; pH-3.13; Residual sugar-238 g/l. Fermented and aged in Canadian Oak for 8 months. Cases produced: 216 (4.5 l/case) 3

FLIGHT #2 – Aged Chardonnays

2005 Chardonnay, Niagara Peninsula, Flat Rock Cellars 2727 Seventh Street, Jordan Station, ON L0R 1S0 905-562-8994 Web: www.flatrockcellars.com Harvested in late September of 2005, this wine was 56% fermented and aged in stainless steel tanks, with the remainder fermented in second fill or older French Oak barrels. Fermentation was carried out by a combination of wild and selected yeast. The wine remained in barrel and tank for 10 months prior to blending and bottling. Lees stirring and partial malolactic fermentation during this time has added great weight and complexity to the wine.

2005 Barrel Fermented Chardonnay, Niagara Peninsula, Henry of Pelham Family Estate Winery 1469 Pelham Road, St. Catharines, ON L2R 6P7 905-684-8423 Web: www.henryofpelham.com First produced in 1989, our Barrel Fermented Chardonnay has been part of a vanguard that has forged a style for Ontario Chardonnays. It is designed to be rich and textural with elements of intensity and structure that do allow for “aging with benefits”. These wines are about 40% new oak, mainly French but often utilizing up to about 20% American oak. The fruit is often exclusively Estate, but in these vintages it was also sourced from several other Bench vineyards. Added Notes: 2005 : Bx 22.5, Alc. 13.7%, RS <3, TA 6.3, pH 3.48

2004 Barrel Fermented Chardonnay, Niagara Peninsula, Henry of Pelham Family Estate Winery 1469 Pelham Road, St. Catharines, ON L2R 6P7 905-684-8423 Web: www.henryofpelham.com First produced in 1989, our Barrel Fermented Chardonnay has been part of a vanguard that has forged a style for Ontario Chardonnays. It is designed to be rich and textural with elements of intensity and structure that do allow for “aging with benefits”. These wines are about 40% new oak, mainly French but often utilizing up to about 20% American oak. The fruit is often exclusively Estate, but in these vintages it was also sourced from several other Bench vineyards. Added Notes: 2004: Bx 22.0, Alc. 13.3%, RS <3, TA 6.2, pH 3.69

2003 Chardonnay Reserve, Estate Bottled, Beamsville Bench, Cave Spring Cellars Inc. 3836 Main Street, Jordan, ON L0R 1S0 905-562-3581 Web: www.cavespring.ca Produced from two 5.5 acre blocks of Chardonnay vines planed in 1974 and 1978 at Cave Spring Vineyard. The soil is stony clay till over sandstone-shale bedrock, laced with dolomite, limestone, shale and sandstone eroded from an Escarpment cliff above the vineyard. The yield was 2.5 tonnes per acre. The wine was fermented 50% each in 225 litre French and Hungarian oak barrels, 30% new, and remained sur lie for ten months.

2000 Chardonnay, ‘CSV’ Estate Bottled, Beamsville Bench, Cave Spring Cellars Inc. 3836 Main Street, Jordan, ON L0R 1S0 905-562-3581 Web: www.cavespring.ca Produced from two 5.5 acre blocks of Chardonnay vines planed in 1974 and 1978 at Cave Spring Vineyard. The soil is stony clay till over sandstone-shale bedrock, laced with dolomite, limestone, shale and sandstone eroded from an Escarpment cliff above the vineyard. The yield was 2.75 tonnes per acre. The wine was fermented entirely in 225 litre French oak barrels, 40% new, and remained sur lie for nine months.

1999 Chardonnay, ‘CSV’ Estate Bottled, Beamsville Bench, Cave Spring Cellars Inc. 3836 Main Street, Jordan, ON L0R 1S0 905-562-3581 Web: www.cavespring.ca Produced from two 5.5 acre blocks of Chardonnay vines planed in 1974 and 1978 at Cave Spring Vineyard. The soil is stony clay till over sandstone-shale bedrock, laced with dolomite, limestone, shale and sandstone eroded from an Escarpment cliff above the vineyard. The yield was 3.0 tonnes per acre. The wine was fermented entirely in 225 litre French oak barrels, 30% new, and remained sur lie for nine months prior to bottling.

4

FLIGHT #3 – Chardonnay Class of 2009

2009 Chardonnay, Twenty Mile Bench, Flat Rock Cellars 2727 Seventh Street, Jordan Station, ON L0R 1S0 905-562-8994 Web: www.flatrockcellars.com The 2009 Chardonnay is a true reflection of the season, with ripe fruit characters and great natural acidity. The grapes were hand harvested in early October. 60% of the settled juice was then flowed by gravity to French oak barrels, where it underwent fermentation with selected yeasts. The remainder was fermented in stainless steel tanks. Both portions underwent full Malolactic fermentation and lees stirring during their 10 months of ageing, before being bottled without fining in August 2010.

2009 Rusty Shed Chardonnay, The Rusty Shed, Twenty Mile Bench, Flat Rock Cellars 2727 Seventh Street, Jordan Station, ON L0R 1S0 905-562-8994 Web: www.flatrockcellars.com The four blocks of chardonnay within our vineyard each have different soil profiles and micro-climate characteristics. This results in a wide range of intense flavours in the wine, from steely minerality and citrus characters through to ripe tropical fruits. The 2009 Rusty Shed Chardonnay is a blend of nine barrels from the vintage that best expressed this complexity. Aged in French oak for 10 months, including 30% new barrels, this wine underwent 100% malolactic fermentation and lees stirring during ageing.

2009 Chardonnay, Speck Family Reserve, Henry of Pelham Family Estate Winery 1469 Pelham Road, St. Catharines, ON L2R 6P7 905-684-8423 Web: www.henryofpelham.com This Chardonnay represents the height of our abilities to define the site that these grapes were grown on through the qualities of the wine. It comes from vineyards that are now reaching a degree of maturity that allows the wine to express the soil in that way. All of our SFR wines are made with this in mind. It is 100% estate and traditionally made and aged in French oak but the barrel fermentation is keyed down somewhat by a restrained use of new oak (33%). Added Notes: Vineyard Blocks - 75% 108 Clone 95 (planted ’97); 25% field select 103 (planted ’88). Oak – Damy (2), Cadus (1), Mercurey (2), TB (2), Berthomieu (2). 10 m in oak. Harvest at 22.6 Bx, 9.8 TA, 3.04 pH. Bottle at 13.6 Alc., 6.1 TA, 3.37 pH, <2 RS, 0.060 VA

2009 Dean’s List Chardonnay, St. David’s Bench, Donald Ziraldo Vyd, Niagara College Teaching Winery 135 Taylor Road, Niagara-on-the-Lake, ON L0S 1J0 905-641-2252 Web: www.teachingwinery.ca The grapes from our own vineyard were picked late October in 2009 at 22.9 degrees Brix. Crop level was approx. 2.5 tonnes/acre. The winemaking was traditional with as little intervention as possible. Fermentation was initiated in barrels in two batches, using a specially selected yeast strain for each batch. Malo Lactic fermentation was also initiated with a selected strain. The wine was then left on its lees and stirred every two weeks for 6 months. As for the barrels, all were French oak of which 45% were new, and the rest second fill.

2009 Chardonnay Bella Terra, Barrel Fermented, Pondview Estate Winery 925 Line 2, Niagara-on-the-Lake, ON L0S 1J0 (905)468-0777 Web: www.pondviewwinery.com Harvested by hand November 2nd at 24.0 °Bx, pH 3.25, TA 7.2. Cold settled in stainless steel and fermented in new 225L oak barrels (60% American/40% French). Half of the barrels were emptied to steel tanks after 2 months and kept on lees for another 8 months. The other half underwent full malo-lactic ferementation in barrel and the lees were stirred monthly for a further 8 months. Bottled in September 2010. 5

FLIGHT #4 – Chardonnay Class of 2008

2008 Chardonnay, Le Clos Jordanne Vineyard, Twenty Mile Bench, Le Clos Jordanne Winery 2540 South Service Road, Jordan, ON L0R 1S0 905-562-9404 The eastern side of Le Clos Jordanne Estate Vineyard—on silt and limestone soils on the escarpment in the heart of Jordan— consistently produces ethereal and perfumed wines. Hallmarks of this single-vineyard are long, plush stone fruit and truffle oil flavours over a chalky and supple minerality and a silky texture. This is our warmest vineyard which consistently produces ripe fruit flavours and soft, luscious textures in all of our wines.

2008 Chardonnay, Estate Bottled, Beamsville Bench, Cave Spring Cellars Inc. 3836 Main Street, Jordan, ON L0R 1S0 905-562-3581 Web: www.cavespring.ca Produced from a single five-acre block of Chardonnay vines planed in 1984 at Cave Spring Vineyard. The soil is stony clay till over sandstone-shale bedrock, laced with dolomite, limestone, shale and sandstone eroded from an Escarpment cliff above the vineyard. The yield was 3.5 tonnes per acre. The wine was fermented 50% in stainless steel and 50% in predominantly one and two year old 225 litre French oak barrels. Both lots were aged sur lie for ten months.

2008 Old Vines Chardonnay, Niagara River, Lailey Vineyard Wines 15940 Niagara Parkway, NOTL, ON L0S 1J0 905-468-0503 Web: www.laileyvineyard.com A cool growing season followed by a warm, sunny harvest giving us a wine with richness and delicacy, beautifully balanced with acidity. Hand harvested from the oldest Chardonnay vines, planted in 1978 at Lailey Vineyard. Barrel fermented using selected yeast and aged on it’s lees for 15 months in French oak barrels.

2008 Chardonnay, Mottiar Vineyard, Beamsville Bench, Malivoire Wine Co. 4260 King Street E., Beamsville, ON L0R 1B0 905-563-9253 Web: www.malivoire.com Situated on the upper slopes of the Beamsville Bench off Quarry Road, one hectare was planted to Chardonnay, using four Dijon clones. The 2008 Chardonnay is the sophomore vintage from this vineyard. Hand harvested on October 1st and 2nd at 20.8 brix, 7.4g/l titratable acid and 3.2 pH, the grapes were whole-cluster pressed, the juice settled, and drained to six French oak barrels. Spontaneous fermentation was encouraged with full malo-lactic fermentation. The barrels were lees-stirred monthly for five months and left to age on the lees for a further eleven months before bottling in March 2010.

2008 Puligny-Montrachet 1er Cru Contrôlée, Domaine Alain Chavy, Puligny-Montrachet Lots of spice and smooth creamy depth. Quite mouthfilling in the context of the vintage. Long and concentrated. Score - 17.5 (out of 20). (Julia Harding, MW, www.jancisrobinson.com, Jan. 19, 2010)

2008 Chardonnay, Robyn’s Block, Tawse Estate Winery 3955 Cherry Avenue, Vineland, ON L0R 2C0 905-562-9500 Web: www.tawsewinery.ca Robyn’s Block Chardonnay vines are 28 years old, tended with organic and biodynamic farming practices. Fruit was thinned and harvested by hand, then fermented and aged in 100% French oak barriques. A year in barrel was followed by another 6 months in stainless steel before bottling. The nose is a complex array of ripe MacIntosh apple and mixed citrus, with underlying minerality. Rich and full on the palate, it delivers crisp fruit through a rich and slightly creamy mouth feel. A lingering finish with wonderful citrus zest completes the experience.

2008 Felseck Vineyard Chardonnay, Beamsville Bench, Hidden Bench Vineyards 4152 Locust Lane, Beamsville, ON L0R 1B0 905-563-8700 Web: www.hiddenbench.com This single vineyard Chardonnay was hand-picked, sorted and gently whole bunch pressed. After cold settling, the juice was racked, warmed up and gravity transferred to barrel for fermentation. Natural fermentation, accompanied by weekly lees stirring and aging for 14 month in French oak (20% new), created a wonderfully complex wine. Reflecting the vibrant character and cool-climate structure of an ideal winegrowing season on the Beamsville Bench, this bright and elegantly balanced wine was neither fined nor filtered before bottling in March 2010.

6

FLIGHT #5 – Wine OPTIONS

2008 Chardonnay, Russian River, La Crema Winery Sonoma County California An exceptional effort, the 2008 Chardonnay Russian River was put through 100% malolactic fermentation. It exhibits a more honeyed style with notes of brioche, poached pears, and buttery citrus in its elegant, full-bodied personality. This impressively endowed Chardonnay should drink nicely for 3-4 years. Drink: 2010-2014.

2007 Chardonnay, Twenty Mile Bench, Flat Rock Cellars 2727 Seventh Street, Jordan Station, ON L0R 1S0 905-562-8994 Web: www.flatrockcellars.com The 2007 Chardonnay is a blend of the four sub-blocks of Chardonnay from our property. For complexity, fermentation took place with a combination of wild and cultured yeasts. Aged 50% in oak (90% of which was French) and 50% in stainless steel tanks, the wine is a great expression of the flavours of the vineyard, framed with subtle oak and lees derived characters. Following 10 months of ageing in the cellar the wine was bottled in August of 2008.

2007 Chardonnay Reserve, Twenty Mile Bench, Flat Rock Cellars 2727 Seventh Street, Jordan Station, ON L0R 1S0 905-562-8994 Web: www.flatrockcellars.com From the exceptional 2007 harvest, 8 exceptional barrels of Chardonnay were selected to bottle under our Reserve label. Fermentation was entirely in French oak barrels, 30% of which were new. The wine was then blended, and returned to older neutral French oak barrels for a further 8 months. This helped to develop further complexity, texture, and mouth feel. The wine was then re-blended and bottled without fining, and with minimal coarse filtration.

2007 Meursault-Blagny 1er Cru, Domaine Martelet de Cherisey la Genelotte Just-bottled when I tasted it, a 2007 Meursault Blagny La Genelotte smells of fresh lime, honeysuckle, and almond extract; coats the palate with soothing liquid flowers and citrus-cream; and finishes with satisfying primary juiciness and subtle salinity and meat or poultry stock character. What little this lacks by way of the incisiveness, energy, or mineral intricacy displayed by Martelet's two other crus, it makes up for in harmony and richness. This rather Chablis-like Meursault should prove deliciously versatile for at least the next 4-5 years. Drink: 2009-2014.

2005 Poetica Chardonnay, Southbrook Vineyards 581 Niagara Stone Road, Niagara-on-the-Lake, ON L0S 1J0 905-641-2548 Web: www.southbrook.com In the winery: The juice fermented in French oak barrels at 16-20 degrees C with full malolactic fermentation. The wine was then aged in French oak for 18 months. In the glass: A hot dry year resulting in very ripe characters. One of the best growing seasons on record. Vanilla. Butterscotch with a touch of minerality. Wonderful mouth feel, rich and viscous. The palate is spicy, vanilla and clove. Butterscotch and fruit balance the crisp acidity and warm alcohol. Drink now to 2016

www.brocku.ca/ccovi