Henry of Pelham Estate Winery Henry of Pelham Chardonnay, Barrel Fermented 2008
Note: I publish batches of reviews that I call Good Values Wine Picks. These are from the regular section of the liquor store rather than the Vintages section, and tend to be lower priced and the most widely available of all wines. The last four reviews I did were: September 11, July 26, September 12 and March 7.
Fermented in French oak barrels (1/3 new), the wine is aged in barrel for a further seven months before bottling. Dry and full-bodied, it’s packed with apple, pear and citrus fruits that sing in perfect harmony with the spicy, warm oak notes. Toasty rich with warm layers of ripe peach and pear with gorgeous hazelnut and vanilla smoke in the background. Chardonnay, Barrel Fermented food pairings: grilled salmon, crab and lobster. Wild fowl or turkey. Dishes with cream sauces or mild herb flavours. Brie-type cheeses..
This Chardonnay, Barrel Fermented was reviewed January 3, 2012 by Natalie MacLean
Opinions about wine differ greatly as the experience is subjective. You may find it helpful to compare this critical evaluation of the wine with mine as well as your own:
|Made from four selected vineyards including our own estate.|
Harvest Date: October 7th to October 14th, 2006
Yields of 1 1/2 to 3 Tonnes/acre (~25 to 50 hL/ha)
Barrel fermented in French Oak, 1/3 of the new oak. The oak barrels were sourced from a combination of forests in Europe and North America and from several cooperage houses. Aging in barrel for 7 months.
Released in Vintages and the LCBO
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Serve this wine between 55-60 degrees Farenheit or 12-16 degrees Celsius. Tip: If your bottle is at room temperature, put it in ice water for about 30 minutes or in the fridge for about three hours to chill it.