Chardonnay 2020, Ferox by Fabian Reis

Description from the Producer

VQA Niagara Lakeshore

Tasting Notes: Chardonnay x Ferox. An idea that a variety championed in Niagara can be produced and refined to reflect the winemaking mantra at Ferox is how the 2020 Black Lion Chardonnay was born. Taking inspiration from the 7 Grand Cru climats in Chablis, the primary aromatics of this wine are rooted in orange rind, apricot, lime-flowers, quince and rounded off with flint and a slight salinity. Once aerated, light notes of yogurt and pastry are present, owing to the extended time on lees with enzymatic and mechanical breakdown. The palate mirrors the nose, with a focus on pear, Valencia orange, and passion fruit, with a discreet touch of honey. Bright acid helps balance the glycerol in this wine, leading to an extended finish with almond and honeycomb being the star. This has the charm of a unique and authentic wine and is the crown jewel of white wine portfolio at Ferox.

Food Pairings: The vivacity of this rich, yet dry and full-bodied Chardonnay provides an excellent option to explore different dishes and cuisines. Options like pan-seared foie gras, made with brioche, grapefruit-Chardonnay sauce and an apple purée will harmonize the pronounced acid in this wine. Alternatively, crispy crab cakes with a tomato butter, Monkfish piccata or squid and shrimp Fideuà with allioli brings acid and richness to up-play the fruit in this wine. Adventurous foodies may look to options like squid ink Mafaldine pasta with a Uni butter, Teriyaki salmon bowls with a lemon-Tahini sauce, or braised eggplant with tofu and Shiitake mushrooms to highlight the organics of this wine and draw more umami notes to the overall pairing (this is a common aromatic in Premier and Grand Cru Chablis). Aim to serve this wine between 12-14°C.

Winemaking Notes: This Chardonnay was picked on September 12^th, 2020, by hand, with cluster and berry sorting in the vineyard. After cold-settling for 24 hours, fermentation lasted 3 weeks, with temperatures no greater than 19°C. The wine was racked off fermentation solids and left on fine lees for 3 years, with bâtonnage occurring once every month. A final racking was done before being bottled unfiltered on March 22^nd, 2023, before bottle aging for 21 months prior to release.

Residual Sugar: 3.7 g/L