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The 2016 Renaceau Vineyard Chardonnay is an elegant and restrained offering from the hot and dry 2016 vintage. Out of the gate, the nose displays beautiful aromas of juicy white peach, fresh-cut tangerines, and dried pineapple before rushing into notes of vanilla and barrel spice. On the palate, this wine shows bright natural acidity with a warming level of alcohol and medium body. Similar to the nose, characters of white peach and pineapple are found with the addition of yellow grapefruit and dried apricot before with a lingering vanilla finish. A smooth drinker, enjoy this well chilled. Will continue to evolve over the next 7-12 years.
Winemaking Notes: The grapes for the 2016 Renaceau vineyard Chardonnay were harvested by hand on September 12, 2016. After extensive sorting, the grapes were pressed as whole clusters and the juice was left to settle in stainless steel using cold temperature. After 4 days, the juice was racked off it’s sediment and fermented in neutral oak puncheons using non-selected, wild yeast. Once fermentation was completed, the wine completed MLF and was left to age on the gross lees without the addition of sulphur. After 18 months of aging, the wine was racked out of barrel into stainless steel tank for settling. The 2016 Renaceau Vineyard Chardonnay was bottled on July 30, 2018 without fining or filtration.
Awards & Ratings
- Tony Aspler
This was a featured wine in January 2020's Wine Club package.
Tasting notes written by Tony Aspler.
Geographical Indication: VQA Beamsville Bench
Vineyard: Renaceau Vineyard
Residual Sugar: 2.0 g/L
Cases Produced: 313
Appearance: Straw colour.
Nose: Lightly toasty, apple nose with forest floor notes.
Palate: Medium-bodied, dry, ripe apple and peach flavours; rich and mouth-filling, with fresh acidity ending on a note of pineapple.
Quality: Very Good+. 89 points. Drink now through 2020.
Food Pairing: Seared scallops with eggplant caponata, salmon cakes with jalapeño mayonnaise, butternut squash risotto, smoked trout salad with mustard dressing, and asparagus and bok choy frittata.