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In this small lot Chardonnay, the bright fruit flavours and minerality shine through, with restrained use of oak & malo-latic fermentation. There are aromas of honeysuckle, lemon zest & vanilla, continuing with flavours of pomelo. poached pear & baking spice. Aged in barrel, for 7 months on lees, the mouthfeel is soft, and the finish is lingering.
At the winery, the grapes were whole cluster pressed and juice was cold settled for three days before being racked off solids. The juice was then racked to French oak and stainless steel barrels for fermentation. The fermentation was carried out at 14-16°C, and took 14 days to complete. The wine was barrel fermented and aged on lees for 7 months, with extensive lees stirring. A third of the wine went through malo-latic fermentation.
Technical Notes:Harvest Date: Oct 16, 2018pH: 3.34TA: 6.6g/LResidual Sugar: 1.9 g/LAlcohol: 13.5Production: 214 cases