2018 Chardonnay Musqué Estate | Beamsville Bench | Estate Grown

$ • 750 ml • 12 bt/cs • Extra Dry
About This Wine
Made from the unique Musqué clone of Chardonnay, this wine originates from our Cave Spring Vineyard, located on a hillside of the Niagara Escarpment overlooking Lake Ontario known as the Beamsville Bench. Along these gentle slopes, limestone-clay soil and moderating onshore breezes deliver a wine with the generous palate and spicy overtones that are the clone’s hallmark.
2018 was a warm vintage with ample precipitation and low yields. Chardonnay Musqué ripened fully, delivering supple wines with moderate acidity and medium-term ageing potential.
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 Sept. 20
Sugar 20.6º Brix
Titratable Acidity 7.9 g/L
pH 3.43
Yield 3.0 mt/ac (56 hl/ha)
Skin contact for 12 hours prior to pressing; slow, cool-temperature fermentation in stainless steel over a 4 week period using selected yeast; 4 months on the fine lees prior to bottling
Bottling Data
Bottling Date Mar 2019
Alc./Vol 13.5%
Residual Sugar < 2.0 g/L
Titratable Acidity 7.9 g/L
pH 3.43
Production 260 cs
Sensory Profile
Colour Medium straw. Nose Dominated by the clone’s muscat-tinged, orange-blossom aromas, complemented by a cocktail of tangerine, melon, pear and exotic fruit. Palate Dry and very full in body; crisp, spicy and lychee-tinged up front with a plush, viscous mid-palate; a seam of ripe, citrus fruit brings lustre and precision to the wine's lavish extract; the finish is long and rich, with intense orange marmalade and spice flavours.
Best consumed 2021 through 2023; will hold through at least 2026
Food Pairings
Root vegetable soups, fish paella, pan-roasted or grilled lemon chicken, halibut or sea bass, vegan pad thai, firm cow or sheep's milk cheese

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