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Okanagan Valley Chardonnay 2023
Okanagan Valley Chardonnay 2023

Okanagan Valley Chardonnay 2023

$21.83
91 points, Julian Parks, BC Wine Trends
90 points, Christopher Waters, Globe & Mail

A blend of Chardonnay from three vineyard sites: Old Main Rd Vineyard in Naramata, Anarchist Mountain Vineyard in Osoyoos, and McLean Creek Rd Vineyard in Okanagan Falls. The unique terroirs of these three vineyards yield a precise wine with elegance, finesse, and length. 

Due to low yields this vintage we only produced 360 cases. 

Specifications

  • Alcohol 13.0%
  • Acidity 7.2 g/L
  • Aging Stainless steel (80%), neutral French oak (20%)
  • Harvest Date Sept 5th through Sept 27th
  • ph 3.53
  • Region Okanagan Valley
  • Residual sugar < 5 g/L
  • Type White
  • Varietal Chardonnay
  • Vineyard Old Main Road Vineyard, Anarchist Mountain Vineyard & McLean Creek Road Vineyard
  • Vintage 2023
  • Winemaker Chris Carson

  • Notes

    Winemaker Notes

    The 2023 growing season was an interesting one that really started in early November 2022 when we had an abrupt shift from late summer to winter. Followed up by extremely cold temperatures in December, we went
    into 2023 with some apprehension. While our Pinot Noir seemed to fare quite well, our Chardonnay was significantly down. Bud break happened at a normal time for our vineyards in early May, after which we experienced a strong growth period. By early June, vine growth was quite advanced, and we were ahead of a typical season; flowering was three weeks ahead of the previous year and veraison began the last week of July. We prepared for an early harvest, which began on September 5th. While our crop was light, the quality was exceptional, and the flavours and acid balance were excellent, some of the best we’ve had here at Meyer.

    Production Notes

    The grapes were gently whole cluster pressed with the juice being cold settled overnight. It was then racked off its heavy sediment into a combination of stainless-steel vessels (80%) and older neutral French oak barrels (20%) where it went through a cool fermentation using a mix of indigenous and cultured yeast. The wine was left on its fine lees for six months, the wine went through a natural malolactic fermentation.

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