Okanagan Valley - British Columbia
Alcohol - 14.3%
Wine Details - Elegance never goes out of style. Hand-picked grapes were fermented in French oak barrels using ambient yeast. The wine developed in barrel, on lees, for 11 months prior to bottling.
Like all Tantalus wines, this Chardonnay was grown at our 75 acre vineyard in South East Kelowna. Grapes are farmed by hand, without the use of herbicides or pesticides.
Tasting Note - Sun gold in colour, this wine exhibits classic, fine chardonnay aromatics with mango, vanilla, white rose and almond oil. As it opens up, hints of lemon grass, citrus peel, shortcake and nutmeg also emerge. The palate is lush and inviting with melon, lemon zest, Crème Brule and almond cake. The flavours are beautifully integrated and we expect this vintage to age gracefully for the next 5-7 years.
What the Experts Say
91 POINTS – “A great example of modern style BC Chardonnay. There is both great complexity and restraint. Peach, nut, lees and lemon on the nose. The palate has a beautiful texture being both crisp and fresh and with richness at the same time. Complex nut, lees and spice meld nicely with the citrus, cantaloupe and nectarine and the finish is long and crisp. Top class Chard with seamless oak integration.” Rhys Pender, MW, OCT 2015,
91 POINTS – “Though Tantalus is known for their riesling, this chardonnay continues to impress year after year – and the 2013 is the best yet. With vines from 1985 and 2007, this was fermented in French oak barrels with wild yeast and remained in barrels on lees for 11 months. Structured and savoury, with medicinal lemon, stones, dried herbs and white grapefruit in a concentrated, crisp form. There’s a textural grip to the palate which draws you in, and a refreshing brisk acidity which makes you go back for glass after glass. Drinking beautifully now, but will reward with time in cellar.” – Treve Ring, March 2016,
90 POINTS – “A round, rich BC chardonnay with attractive aromas of toasted almond and golden apple. Pair with roasted chicken.” Natalie MacLean, May 2016, NatalieMacLean.com