Coolshanagh may make a few barrels of Pinot Noir, but the focus here is really Chardonnay. For good reason. When the internationally renowned soil specialist Pedro Parra visited the Naramata estate several years ago, he saw the potential for greatness.
This part of the Naramata Bench has silt, clay, and limestone soils that draw comparisons to Meursault in Burgundy. But realizing that potential doesn't happen overnight. Owners Skip and Judy are doing the right things in the vineyard – slowly, thoughtfully. It starts with a move to organic farming.
Tasting Note
This was fermented in a combination of French oak barriques and concrete and then aged for 17 months on gross lees. Think gross as in large, not ew. It ages on the solids of grape skins and spent yeast cells, which gives this wine its richness, texture, and complexity. It shows a combination of citrus and ripe stone fruits, with a touch of toasted hazelnut and flint. Okanagan wines are often released too early and we drink them too young. At four years-old, this wine hints at why sometimes we need to be more patient.
Food Pairing
Grilled lobster tails with garlic butter