The nose is full of fresh fruit, particularly citrus and stone fruit. With notes of butter, brioche and sea salt. The palate is dry with mouth-watering acid and further development of the oak profile with buttered popcorn and tropical fruit. It strikes the perfect balance of weight/mouthfeel from the oak/malolactic fermentation and refreshing/crisp from the acidity, fresh fruit and minerality. The finish lingers.
|Titratable Acidity:||3.45 g/l|
|Residual Sugar:||1.8 g/l|
|Bottling Date:||May 26, 2017|
Our 2016 Chardonnay is a blend of three micro-harvests from our single estate Chardonnay block. Over 3 weeks we conducted these harvest to capture specific attributes in the fruit. 80% was aged 6 months in French oak, of which 55% was new. The last harvest of 20% was aged in stainless streel. 60% of the wine underwent malolactic fermentation. This process enabled us to embrace the beautiful bright acidity while building mouthfeel, complexity and aromatics. The resulting wine is an elegant balance of toasted oak, fresh fruit and minerality, with zesty bright acidity.
40% was aged in new French oak, 40% was aged in second fill French oak barrels. The last harvest of 20% was aged in stainless steel and underwent malolactic fermentation.
92 POINTS Full-bodied but gracefully tight and crisp, this is a smartly crafted white assembled from several components. Forty per cent was matured in new French oak, 40 per cent in more neutral second-fill barrels and 20 per cent in stainless steel for added verve. The creamy texture is offset by crisp acidity and wonderfully smoky, flinty character, with flavours of pineapple and peach in the foreground. Beppi Crosariol, Globe & Mail, July 14, 2016
The wine has ravishing tropical aromas and flavours, ranging from lychee and peach to citrus. The fruit is so vivid that I took it to be an unoaked Chardonnay. Of course, Painted Rock does not do unoaked.
The winery achieved all of this bright and layered flavour first by doing three micro-harvests in its Chardonnay block. Each harvest brought in grapes with different flavour profiles and ripeness. Then 40% of the wine was aged about eight months in new French oak, another 40% was aged in second-fill French oak. The final 20% was aged in stainless steel. Only the latter portion went through malolactic fermentation. When blended, the ML fraction added texture. But preventing 80% from going through ML meant that [they] preserved the bright acidity – hard to do in a hot year like 2015 – which gives this wine a lively, tangy finish. John Schreiner
90+ POINTS | John Schreiner
To build complexity into this wine, there were three different harvests over three weeks of the Chardonnay block to capture specific characters of flavour and ripeness. Eighty percent of the wine was aged six months in French oak (55% new); the remainder was aged in stainless steel. Sixty percent of the wine went through malolactic fermentation. The object of this complex winemaking was to preserve aromatics, fruit and acidity while framing it very subtly with oak. The wine begins with citrus aromas. On the palate, there are flavours of apple, melon and stone fruit. This is an excellent wine...