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Barrel fermented. Steely, lemony fruit kissed with the nutmeg and vanilla qualities of premium new french burgundian oak. Refreshing acidity, yet creamy richness supplied by the lees stirring in barrel Ready to enjoy. Cellar up to 4-5 years.
2015 Whistler Cornucopia Top 25 Competition - Top White Award
2015 Decanter Asia Wine Awards - Bronze
Awards & Ratings
- John Schreiner
- National Wine Awards of Canada 2015, Bronze Medal
This Okanagan chardonnay is all class. Aromatically there's plenty to like, with red apple, flint, peach, melon and lemon zest notes showing beautifully on the nose. It's medium-bodied and elegant, with crunchy apple, pear and peach front and centre on the palate, supported by modest vanilla notes, light acidity and a long finish. Great focus here. 90 points
- Ben MacPhee-Sigurdson, WineAlign
This is a very intense, complex and powerful chardonnay - lacking finesse perhaps but loaded with character and depth. It shows very lifted smoky/toasty, meaty/funky, almond and lemon custard aromas - a strange but effective combo. It's medium-full bodied, very intense, and somewhat austere and bitter on the finish. Excellent length. Tasted August 2015. 89 points
- David Lawrason, WineAlign
This was a featured wine from January's Premium Wine Club.
Name: 2014 Small Lot Series Barrel Fermented Chardonnay
Winery: C.C. Jentsch Cellars
Geographical Indication: Okanagan Valley, BC
Cases Produced: 82
Appearance: Clear, bright, with a golden core.
Nose: Lemon zest, red apple, peach, melon, nutmeg, and vanilla notes.
Palate: Medium-full body, apple, pear, peach, and vanilla flavours with light acidity.
Quality: Very good quality. This is an elegant complex Chardonnay with excellent length. There is abundant refreshing acidity, yet a creamy richness supplied by the lees stirring in barrel. Drink now or cellar up to five years.
Food pairings: Crab with butter, scallop ceviche, grilled oysters, lemon chicken.
With such a dry ripening period, the fruit was free from blemish, and I was able to cold soak half of the fruit overnight, revealing extra flavours, and increasing the aromatic intensity and mouth feel of this classic wine. The Summerland vineyard from which it was harvested has 2 small lower terraces on which the fruit became extremely golden and ripe, but the 3rd large upper terrace was later to ripen, which kept the overall wine very fresh.
After pressing and cold settling, I transferred some of this juice to four beautiful new French oak barrels and inoculated them with a strain of yeast isolated from the vineyards of Burgundy. The fermentation was slow and long (22 days), and finished cleanly. The wine underwent a partial malolactic fermentation, creating a touch of underlying butteriness. The wine rested in these barrels with occasional lees stirring for 6 months.
- Amber Pratt