2016 Burning Kiln Cureman’s Chard

Pale to slightly golden in color with a nice apple/pear nose. On the mid palate the wine displays some lovely, varietal apple and pear to go with the nose. On the medium length finish the wine displays some nice vanilla and good acidity. It’s nice and dry, with noticeable creamyness. It spent 9 months in oak and is a gently oaked chard, but just enough for me. Really, quite a good chard. We paired it with one of my gotos, pan seared sea scallops and the two were like a match made in heaven. Sadly not in the LCBO, but available at the winery for $24.95. When we were there they were at the end of the 2016 vintage and had it on sale for $19.95. A good price for this wine. I would give it an -88. Another impressive wine from this emerging region.

From the winery’s web site:

Cureman’s Chard

Hand­picked, hand sorted, and whole cluster pressed, the Chardonnay grapes were harvested at ideal ripening conditions where sugar levels approach 23 Brix while still maintaining fresh aromatics and elegant acidity. This Barrel Fermented Chardonnay was left on its lees with batonage occurring twice a month for a total of 9 months aging in our French Oak Foeders and barrels. Notes of fresh fruit and citrus are carried through with subtle characteristics of honey, butter and soft vanilla bringing a richness out in the finish. 100% Chardonnay – VQA

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