We exposed all bunches to sunlight at fruit set with leaf removal on both sides of the canopy to maximize fruit ripening. Green harvest was performed at the first sign of véraison and we left only the best bunches that were well exposed to sunlight to promote fruit ripening, concentration of flavours and the expression of the Beamsville Bench terroir.
The grapes were handpicked, sorted and gently whole bunch pressed. The juice was cold settled for 48 to 72 hours and then racked off, warmed and then transferred to the barrels for fermentation. The wine was fermented with native yeasts, with ferments being allowed to reach 24-26 degrees Celcius. Lees were stirred weekly during ageing. The wine was blended in December 2009 and stored in stainless steel until bottling. The wine was not filtered before bottling.

Winemaker's Comments

Lively golden pale straw colour. Very powerful nose of Meyer lemon, white peach and a wet stone minerality. Elegant, fresh and rich palate showing beautiful concentration of lemon and peaches with a well integrated smokiness. The 2008 Chardonnay Tête de Cuvée has a very long length and is built for ageing.