Chardonnay 'Sans Soufre'

2019
2015

Our winemaking philosophy from the very beginning has been low-intervention; using absolute minimal amounts of sulphur, little to no filtration, and natural yeast fermentation. Occasionally, when our wines are perfectly balanced in harmony, we can make some wines with zero sulphur additions at all: Sans Soufre - without sulphur. This beautiful example from Prince Edward County showcases the minerality, freshness, and vibrancy our climate and soils offer. A nice, long finish and beautiful citrus notes on the palate. Ready to drink now, and could age for another 2-3 years. Fermented in large old French oak barrels, using indigenous/wild yeasts and lees. This wine was racked late August and sat on the fine lees until just prior to bottling. Racked and bottled with no filtration and zero sulphur additions.

The grapes are sourced from a variety of sites on the Beamsville Bench in Niagara. Gentle, whole-cluster pressing of the fruit into horizontal stainless steel tanks where fermentation starts with ambient yeasts. Fermenting juice is then transferred to 500L French oak barrels to complete ferment. About 30% new oak, the rest 2nd, 3rd and 4th fill. Wine underwent malolactic fermentation and was bottled unfined and unfiltered, with no sulphur addition. The 2015 vintage provided us an amazing opportunity to make a wine with zero sulphur added (from a global standpoint we use very little in all our wines). This wine is one of the most exciting and intriguing wines I have ever made. It draws you back to the glass like my favourite white Burgundy's, each sip slightly different but equally intriguing.

Sometimes, less is more. This is the inaugural bottling of Chardonnay with zero sulphur addition. After a rocky spring, threatened with a late frost in May, 2015 proved to be a fine growing year. The fruit was clean, displaying beautiful phenolic ripeness, perfectly in balance with the fresh natural acidity. This wine has a complex nose of citrus, hints of brioche, and a decidedly saline quality. The palate gives classic cool-climate Chardonnay flavours of lemon peel, stoniness, exhilarating acid and a long, lingering finish.

Reviews

Michael Godel , WineAlign

Says Norm with matter of factness, as he always does, "it's the regular Niagara chardonnay, but without sulphur." So you ask the question up front? Is the unsulphured so different than the other? To the naked senses, no. The charm, power and generosity are all there. It took a full year to pass malolactic inspection. So why do it? Because it reminds of 2012, same slow malo, same deferential and determined kind of wine and the answer comes from something Norm says. "I didn't have the guts in those days." But he has them now and yet the decisions imparted this Sans Soufre will be different, with more guts and glory, say in 2022. Perhaps there is a softness about this naked one, something cotton candy about its aromatics and its texture. It's fine-spun, ethereal and dissipating. It does not argue but you sense it's possessive of an organized, controlled tension. But don't be thinking this isn't a planned piece of parenthood. Did I mention the tannic presence on the palate? How about the wind-up, into tart and the stiff breeze that blows through as if it's already turning to fall. Drink 2017-2022. Tasted Twice, June and July 2017.