2007 Closson Chase South Clos Chardonnay

When people think of ageable wines most think of red wines. I submit this one for your consideration. It’s not my first oak aged chard I have aged and been very happy with the result. Slightly golden in color with a lovely varietal chard nose. The fruit is still coming through on the nose. On the mid palate the wine displays some rich bold apple and pear. On the medium length finish the wine is showing huge oak, and vanilla. This wine has aged extremely well. I would give it an 89+. But if you don’t like oak aged chards skip this one because the oak is really prevalent even now. It’s not to the point of over baked but it is heavily crafted. I bought this one at the winery a long time ago and paid $40 for it. Yumm. We paired it with a pan seared cod and scallops and it went very well.

From the winery’s web site:
Release Date: Sept 2009
Appellation: 100% Prince Edward County
Harvest: Hand harvested September 30, 2007 2.1 ton/acre Barrel fermented with indigenous yeast
In barrel, March 2008 19 months 26% New French Oak, 13.7% alcohol. 3204 Bottles made.

Tasting Notes:
www.clossonchase.com 629 Closson Road, Hillier, Ontario, K0K 2J0 info@clossonchase.com
Closson Chase Vineyards Inc. T) 613.399.1418 F) 613.399.1618 Wine Maker: Deborah Paskus
September, 2009 Very rich and opulent on the nose: sweet and rich and round. More Californian than anything else really with
just a hint of popcorn. Big and bold, but not fat. Drink 2009-2012 ~ Jancis Robinson, Seriously Cool Chardonnays Taste
Event,London, England, May 2010 This Chardonnay was selected from our older section of the vineyard, and represents the best of the Chardonnay harvest. The nose is rich and warm with great balance of aromas contributed by the fruit, the barrel and the
19 months of aging, in barrel. Peach juice, orange peel, home made apple sauce, butter, toast crumbs, cedar, taffy. The structure is the true feature of this wine, a result of the vines feet being in a home of gravel and fractured limestone. Should age well.
~ Deborah Paskus, Viticulturalist

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