Currently Coolshanagh produces a small batch Chardonnay, sourced exclusively from estate fruit. A Pinot Noir is in production for future release. The total projected volume of the winery when mature will be approximately 1200 cases of Chardonnay and 300 cases of Pinot Noir. Very few people will have the opportunity to experience Coolshanagh wine.



Wines that echo those in Burgundy were the initial inspiration for flavour and style; and winemaker Matt Dumayne notes that while the French style is a good reference point, the ultimate Coolshanagh wine style that emerges is one that specifically expresses and reflects the terroir of the valley and of the diverse soil of Coolshanagh Vineyard.



Coolshanagh’s practice is to maintain a fairly low yield so the grapes will achieve maximum flavour potential on their own. Non-interventionist winemaking is key. The grapes are fermented whole cluster in neutral French oak to impart subtle nuances and the balance went into egg-shaped concrete fermenters. The two are blended together and placed in concrete egg-shaped vessels and left on the lees to impart structure and balance in the resultant final wine. The winery team has made the policy to leave the wine in bottle for 10 months minimum, as this wine improves with time in the bottle, allowing the complexity to develop.

“It is a three to five-year project that will build a connection between the vines and the land so that Coolshanagh can become a wine place. Lucky for them Skip Stothert says ‘hard work is the easy part of growing great wine,’ which means it’s game on. Just to be clear, the 2012, 2013 and 2014 Coolshanagh Chardonnays are well on their way to being terrific wines.”- Anthony Gismondi, The Vancouver Sun


All production of Coolshanagh until January 2018 have been allocated to our current trade customers and Friends of Coolshanagh. To join the waitlist for Coolshanagh in Canada, please sign up with Friends of CoolshanaghFor those in USA, please order Coolshanagh online via Wine VIP.

2015 Chardonnay (Coming soon)

Harvested in September 2015, 38% of this exquisite Chardonnay was fermented in two lightly toasted French oak puncheons; the balance in an egg-shaped concrete tank. Aged on the lees for eleven months and bottled August 2016. The nose offers citrus, creamy caramel, apple, pear, subtle white peach as well as subtle vanilla pudding, apple strudel. Medium intense. On the Palate: The finished wine offers a distinctive combination of bright acidity and texture. There’s a distinctive sense of the vineyard in this wine with its stoney complexity and bright fruit evoking the rocky subsoils and cool mesoclimate. A beautiful mouth feel on entry, full body style, mid palate offers complex layers of citrus brioche, apple, ripe pear, butterscotch, crème caramel and baked green apple. A judicious use of oak gently frames this wine, is not up front and boisterous, but serves primarily as a textural lift. A lingering, long, pleasing finish. Upon release, the wine tastes spectacular, with great structure and mouthfeel, and this structure bodes well for its ability to cellar as a top flight wine.

pH: 3.91 | TA: 4.9 | RS: 0.6 | Alc: 13.5 | 312 cases

2014 Chardonnay (SOLD OUT)

Harvested in October 2014, 36% of this exquisite Chardonnay was fermented in lightly toasted French oak puncheons; the balance in a concrete egg-shaped tank. Aged on the lees for eleven months and bottled August 2015. The wine offers a vibrant and complex fruit profile, a depth of minerality with a lush mouth- coating texture, balanced with bright acidity.
pH: 3.83 | TA: 5.4 | RS: 0.5 | Alc: 13.3 | 225 cases

GOLD & 91 points – National Wine Awards of Canada 2016

“Equisite & elegant”, 93 points- James the Wine Guy

2013 Chardonnay (SOLD OUT)


2012 Chardonnay (SOLD OUT)