Special Library Release – only 30 cases. Fermented in a combination of new oak puncheons and concrete egg, with 11 months on lees and no fining or filtration. Aromas of straw, green apple, and lychee lead into a layered palate with subtle oak spice, bright acidity, and a long mineral finish. Elegant and age-worthy, this small-lot wine captures the essence of Coolshanagh’s Naramata terroir.
Coolshanagh is a celebrated vineyard located north of Naramata between what was the ancient west coast of North America and Okanagan Mountain. Distinct regional flavours emerge from this fertile calcium carbonate loaded soil comprised of fractured glacial bedrock.
DETAILED TASTING NOTES
As determined by Parra, each block of Chardonnay grapes is hand-picked at a different time, with the first picking taking place in mid-September and the last in early October 2016. Each section was treated differently to optimally express each unique vineyard location. For 11 months, a percentage of deeper, clay soil sections were whole cluster pressed into new oak puncheons to ferment, with the remainder being fermented in a concrete egg. The wine underwent minimal handling and had lees stirring and bottling without fining or filtration. The idea was to create three separate parts that were uniquely represented in the whole wine. Alone, the parts showed the different sections and together the entire vineyard and all its nuances are brought into balance. This elegant wine exhibits aromas of straw, green apple and lychee, with a rich and layered texture. All flavours and textures are as nature intended. Dumayne says that this wine will reward aging.
PH 3.67 | TA 5.5 | RS 0.2 | ALC 12.3%
WINEMAKER: Matt Dumayne, Okanagan Crush Pad
