Kacaba Vineyards Unoaked Chardonnay 2012 Wine Review
Kacaba Vineyards Unoaked Chardonnay 2012
VQA, Niagara Escarpment, Ontario, Canada
Community Reviews: 4
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Bottle size: 750 ml
Natalie's Score: 89/100
A lovely, medium-bodied white with fresh, zippy aromas and flavours of green apple and white pear. No oak, nothing heavy: just pure sunshine refreshment. Try it with seafood or chicken tonight.
Charming Grilled Chicken Wine
This Kacaba Vineyards Unoaked Chardonnay 2012 was reviewed on September 13, 2013 by Natalie MacLean
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Reviews and Ratings
|Heather Wall - CS; WSET Advanced rated this wine as 89/100 with the following review:|
Loved the freshness of this unoaked chardonnay. Apple and pear, floral, sweet spice. Beautiful colour in the glass. Medium body. refreshing acidity. Patio sipper, with cheeses or white meats. Great value for everyday white.
|Neil Lightfoot rated this wine as 89/100 with the following review:|
A beautifully crisp and very refreshing unoaked chardonnay. The wine is medium lemon in colour and aromas of pear, apple, and melon lift out of the glass. Stone fruit, apple and zippy lemon citrus dance on your palate. There is a great medium plus weight to the wine coming from it's resting on it's lees and the finish medium in length. This wine would make the perfect pairing with a salad, white meat or fish. I've found my new "go to" unoaked chard under $15. Tasted Oct 2013.
|Harvest: September 20/2012|
Residual Sugar: 6.2g/L
Style: Light and Crisp
Aging: 4 months
Storage: Steel tank, no oak used
2012 Unoaked Chardonnay
This single vineyard Unoaked (Chablis) Chardonnay is fermented and aged in stainless steel on its lees resulting in fresh vibrant and lush fruit. Apricot, fuzzy peach, pear and honeydew melon fruit leap from the glass. Delightfully refreshing and crisp this wine will please your palate on its own, but can also make a versatile food wine matching with everything from salad to seafood to light cheeses.
The Unoaked Chardonnay 2012 is a true expression of chardonnay grape and all of its fruit flavours. Hand harvested over a span of two days, sorted, gently de-stemmed and pressed the juice then was cold settled in stainless steel and fermented at cooler temperature to assure the greatest freshness of fruit. Rather than racking the Chardonnay immediately after fermentation the wine was allowed to rest on the lees for an extended period to develop additional depth and complexity before racking.
Source: Winery (Kacaba Vineyards)
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