2019 Mottiar Chardonnay
92 points, Vic Harradine, WineCurrent
92 points, Rick VanSickle, WinesInNiagara.com
90 points, Tony Aspler
A vivid assortment rich scents recalls Granny Smith Apple, almond, pear, tropical pineapple and coconut, vanilla bean and a dash of sea spray. A taste finds tangy bursts of baked apple, Key Lime pie, lemon zest, starfruit and apricot, leaving a bright, tropical-citrus finish. Focused fruit and sprightly acidity keep the sensation clean and nimble throughout.
Hand-picked from the Mottiar Vineyard on October 5th at 21.3° Brix average grape sugar.
The grapes were whole-cluster pressed, after which the chardonnay juice fermented using spontaneous yeast in neutral (4 to 8-year-old) French oak barrels. During eight months on the lees, one-third of the wine completed malolactic conversion.
125 cases were bottled in July 2020. Enjoy now through 2028.
Dry: 0 g/L residual sugar
At the time of bottling, alcohol measured 12.5%, residual sugar 0 grams per litre, titratable acidity 7.9 grams per litre and pH 3.18.
Vegan friendly. Certified Sustainable.
Serve near 10° C with generously flavoured and textured foods such as crispy-skinned roast chicken, turkey pot pie, halibut in a buttery sauce or pumpkin ravioli.
92 / 100: Lightly yellow hued in the glass, aromas of spice interwoven with orchard fruit—peach and pear—along with lemon-lime notes waft delicately from the wine. The palate’s treated to a racy, lip-smacking surge of blood orange and peel marmalade adorned with lime-drizzled pear and minerality. It’s medium bodied with good texture and mouthfeel, good balance and persistent purity of fruit through the palate replays on the long finish and aftertaste. Vic Harradine, Winecurrent
92 / 100 The Chardonnay juice from winemaker Shiraz Mottiar’s Beamsville Bench vineyard was wild fermented in older French barriques. Partial malolactic conversion took place during eight months on the lees. It has a lovely saline nose of fresh pear, green apple, lemon chiffon, lime zest and subtle spice and lees notes. It shows rich and ripe pear, toasted spice, apple, pineapple, toasted almonds and juicy through a lifted finish. Rick VanSickle, WinesInNiagara.com
90 / 100: Bright straw colour; toasty, spicy, melon and pear bouquet; medium-bodied, dry, lemon, melon and apple flavours with well-integrated oak; wonderfully fresh on the palate. Tony Aspler