Dean's List Chardonnay 2019, Niagara College Teaching Winery

Description from the Producer

Description/Winemakers Notes:
This wine is a beautiful expression of letting the vineyard and vintage speak for itself. The 2019 growing season was a cooler one in Niagara, and therefore help keep sugars in check, while retaining beautiful acidity. This Chardonnay for the St. David’s Bench was aged in a combination of new and neutral French oak to balance the freshness of the fruit and the softness of the barrel.

Tasting Notes:
On the nose it has notes of caramel and spice that complement a lemon meringue aroma. Bright pineapple and ripe peach, with a roundness from the barrel aging on the palate. There is great texture and balanced acidity that leaves the palate refreshed.

Tasting Notes by Tony Aspler

Geographical Indication: VQA St. David’s Bench, Niagara Peninsula
Vineyard: Niagara Custom Crush Studio
Varietal: 100% Chardonnay
Alcohol: 13%
Residual Sugar: 0 g/L

Wine Description

Appearance: Pale lemon with a golden glint.
Nose: Toasted oak, yellow apple, and a subtle floral lift.
Palate: Medium-bodied and dry — flavours of apple and melon layered with toasty oak. Creamy mouthfeel with refreshing acidity and long finish.
Serving Temperature: 10–12 °C in a Burgundy glass.
Drinking Window: Now through 2028.

Food Pairing Suggestions

Appetizer: Roasted cauliflower with tahini-lemon sauce – nutty richness and citrus interplay beautifully with the wine’s texture and acidity.
Cheese: Le 1608 de Charlevoix or Gruyère – both nutty and creamy, complementing the wine’s oak and mouthfeel.
Main: Butter-poached lobster with tarragon – luxurious texture and delicate flavour matched by the wine’s elegance and oak.
Main (Vegetarian): Wild mushroom and polenta gratin – earthy, savoury depth balanced by acidity and toasty oak nuances.
Dessert: Baked apple with almond crumble – gentle sweetness and spice echo the wine’s apple tones without overwhelming.