2019 Chardonnay CSV | Beamsville Bench | Estate Grown

$ 29.95 • 750 ml • 12 bt/cs • Extra Dry
About This Wine
This wine originates from our Cave Spring Vineyard, nestled on a hillside of the Niagara Escarpment overlooking Lake Ontario known as the Beamsville Bench. On this gentle slope, limestone-clay soil and moderating onshore breezes combine to create a terroir of great distinction. Produced from the finest micro-parcels of mature vines at the estate, our CSV wines embody our highest commitment to quality and authenticity.
2019 was a temperate vintage with normal heat, precipitation and yield levels. Chardonnay ripened on time, delivering precise, generously textured wines with medium to long-term potential.
Varieties100% Chardonnay
Estate Grown 100%
AppellationBeamsville Bench
SiteCave Spring Vineyard
Elevation125–155 m (410–510 ft)
Slope/Exposure3–6% / NNW
Stony clay till composed primarily of limestone and dolostone mixed with sandstone, shale and traces of granite and gneiss; soils overlie moraine and sandstone/shale bedrock; depth ranges from 4 to 8 m
Harvest Data
Harvest Date Oct 15–25
Sugar 21.8º Brix
Titratable Acidity 9.0 g/L
pH 3.17
Yield 2.5 mt/ac (46 hl/ha)
Whole-cluster pressing; fermented n 2nd through 8th fill, 225L and 500L French oak barrels over 3 months using exclusively indigenous yeast; full malolactic fementation; aged 12 months sur lie in barrel; minimal sulphur addition
Bottling Data
Bottling Date Dec 2020
Alc./Vol 14.0%
Residual Sugar < 2.0 g/L
Titratable Acidity 6.6 g/L
pH 3.42
Production 280 cs
Sensory Profile
Colour Deep straw. Nose Orange marmalade, allspice and mandarin predominate, with hints of honeysuckle and wet stone. Palate Dry and full bodied; the attack is rich in extract and lightly granular texture with ripe Anjou pear fruit; succulent cantaloupe and plush bee's wax tones fill the middle, lifted by a streak of saline acidity and underpinned by the wine's firm, stony structure; the salinity pushes vigorously onto a long finish of Asian pear, lemon pith and meringue.
Best consumed 2021 through 2026; will continue to develop through at least 2028
Food Pairings
Grilled or baked wild salmon, lobster with wild rice, lentil-Parmesan polpettes, roasted goose, baked squash or sweet potato dishes
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