This Chardonnay underwent two days of skin contact before pressing, followed by fermentation and 32 months of barrel ageing. Aromas of ripe apple, vanilla, and brioche are layered with subtle oxidative tones. The palate is broad and creamy, supported by

A blend of 75% County fruit and 25% Niagara-sourced grapes, fermented and aged with lees contact and measured oak influence. The nose offers ripe orchard fruit, lemon curd, and almond, lifted by mineral freshness. The palate is bold and rounded,

A precise, finely etched Chardonnay with remarkable tension. The aromatics are layered with citrus zest, white flowers, and wet stone, lifted by delicate oak influence. On the palate, brightness is at the forefront, with acidity that is incisive yet well-integrated.

With extended lees ageing of two years, this vintage shows remarkable depth and complexity. Aromas of preserved lemon, almond, and flint evolve in the glass, layered with white peach and hints of brioche. The palate is mineral and textural, balancing

This Chardonnay reflects Hardie’s reductive style, with smoky, struck-match notes upfront. Full malolactic fermentation softens the edge of bright acidity, but freshness remains intact. Citrus peel, green apple, and saline minerality define the palate, with a slight phenolic grip contributing