The Chardonnay vines for this wine were meticulously maintained to showcase our Beamsville Bench terroir. All grape bunches were exposed to sunlight at fruit set by removing shading leaves on the East side and partially on the West side of the canopy to maximize ripening. Green harvest – the removal of under-ripe bunches – was performed at the first sign of véraison. All fruit was handpicked, sorted and whole bunch pressed to yield the purest juice. After cold settling for 24 hours, the juice was racked, warmed and then transferred to barrel/concrete by gravity. The wine was slowly fermented with indigenous yeasts reaching a peak temperature of 21-22 degrees Celsius. Malolactic fermentation occurred naturally and barrels were stirred bi-weekly during fermentation. Silver Medal and 90 points at Decanter 2023 Silver Medal at National Wine Awards of Canada 2023