2014 Willms Oaked Chardonnay


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Production: 123 Cases

Availability: Winery direct and select restaurant accounts

Vintage: 2014

Variety or Blend: 100% Chardonnay

Vineyard Designation: Willms Vineyard

Region: Niagara-on-the-Lake

Vine Age: 10-20 years

Soil: Clay and Loam with some sand, limestone and seashells.

Wine Style: Dry

Oak: French oak fermented and aged for 12 months,42% New Oak.

Alcohol content: 13.8%

PH: 3.26

TA: 7.58 g/L

RS: <3.0 g/L

Ageing: Drink now through 2026

Serving Temperature: 10 – 16 degrees Celsius


These grapes were harvested by hand with specific timing that incorporated ripe fruit flavours and fresh acidity.We hand harvested and whole cluster pressed the grapes in our gentle bladder press. A long, slow press cycle was used to allow maximum juice yield without compromising flavour extraction.The juice was cold settled in a stainless tank before racking into barrels for alcoholic and malolactic fermentations.The barrels were carefully monitored and tasted for 10 months, before any sulphur additions took place. After aging was complete the barrels were blended back into tank and were gently fined and lightly filtered to preserve the wine without stripping the flavours and textures, before bottling.


Bright straw with a clear hue


A focused aroma of stone fruits; nectarine and plum, which unite with concentrated notes of pineapple, green apple and Bartlett pear. A lifted floral note and lime juice also shine. Finally, subtle underlying aromas of biscuit, fresh cut baby basil leaves and pea shoots complete this intense aromatic profile.


This youthful wine is crisp, clean, fresh and bright.There are a medley of fruits that drive the palate; green apple, plum, pineapple, starfruit and key-lime.A full and round mouthfeel filled with white peaches, white fleshed plums and Asian pear follows. The mid-palate delivers layers of texture with vanilla, minerality and citrus pith. A Chardonnay with bolstering balance and a smooth, medium-long finish of crisp acidity that lingers and refreshes.

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