Cave Spring
Chardonnay Estate Grown
2019
About this winery
More than three decades ago, the Pennachetti family helped to pioneer the cultivation of noble European grape varietals on the Niagara Peninsula with the planting of their first Riesling and Chardonnay vines at Cave Spring . In the years since, Cave Spring has established itself as one of Canada’s most acclaimed wineries, earning a reputation for crafting elegant and distinctive cool-climate wines in the heart of Ontario’s wine country. First named by European settlers in the late 18th...
See the Cave Spring detail page for more information on this brand
Product notes
This wine originates from the Cave Spring Vineyard, nestled on a hillside of the Niagara Escarpment overlooking Lake Ontario, known as the Beamsville Bench. Along this gentle slope, limestone-clay soil, elevation, and moderating onshore breezes combine to deliver the clarity of fruit and mineral nuance that defines Chardonnay from the estate.
Production notes
Whole-berry pressing; 8-week fermentation 35% in a 3rd fill 3,500L cask, 20% in neutral 500L barrels, 15% each in new and 2nd–4th fill 225L French oak barrels, and 15% in tank; all lots fermented at unregulated temperatuires using exclusively indigenous yeast and aged 10 months sur lie; 85% malolactic fermentation; minimal sulphur additions.
Tasting notes
Color: Medium yellow. Nose: Mutsu apple, vanilla, lemon drop, and orange blossom aromas over top hints of apple crumble, licorice and fresh dairy. Palate: Dry and full bodied; supple up front, with citrus essence and lavender accents; the mid-palate is stony at its core and round on the edges, with ripe Mirabel and Asian pear fruit, candied orange overtones and hints of walnuts; a marked but integrated salinity is present throughout, building into a layered, mineral finish with lingering notes of yellow citrus, quince, almond and cinnamon. For the pairing, it goes well with crispy shrimp, crab-stuffed ravioli, grilled tempeh with roasted cauliflower, pan-seared halibut, roast capon and veal ragout with cream sauce.