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Coolshanagh, “a meeting place of friends” is Skip and Judy Stothert’s perfectly-situated property on the Naramata Bench overlooking Okanagan Lake. The unique, complex soil is studded with limestone and calcium carbonate, which, combined with the slope, offers some of the best exposure and soil structures for grape growing seen in the Okanagan; according to world-renowned terroir specialist Dr. Pedro Parra: among the top 15% in the world. This soil, slope, drainage and sunlight, combined...
This elegant wine exhibits aromas of straw, green apple and lychee, with a rich and layered texture. All flavours and textures are as nature intended. Dumayne says that this wine will reward aging.
Coolshanagh is a celebrated vineyard located north of Naramata between what was the ancient west coast of North America and Okanagan Mountain. Distinct regional flavours emerge from this fertile calcium carbonate loaded soil comprised of fractured glacial bedrock.
As determined by Pedro Parra, each block of Chardonnay grapes is hand-picked at a different time, with the first picking taking place in mid-September and the last in early October 2016. Each section was treated differently to optimally express each unique vineyard location. For 11 months, a percentage of deeper, clay soil sections were whole cluster pressed into new oak puncheons to ferment, with the remainder being fermented in a concrete egg. The wine underwent minimal handling and had lees stirring and bottling without fining or filtration. The idea was to create three separate parts that were uniquely represented in the whole wine. Alone, the parts showed the different sections and together the entire vineyard and all its nuances are brought into balance.
- 93 Points -
Coolshanagh produces a small amount (1200 cases) of estate grown chardonnay all off a west south-west facing vineyard at 49.6 degrees north. To me this is a true cult wine because it’s extremely limited and the quality is very fine. Burgundy is the model, winemaker Matt Dumayne is in charge, and sensibly the wine is much more about the scrubby pine trees and grasses that dot the landscape that clings to a ledge high above the lake. The grapes are fermented whole cluster in neutral French oak and new French foudres with smaller amounts placed into egg-shaped concrete fermenters. The two are mixed together and placed in concrete egg-shaped vessels for ten months of lees contact. Size matters at Coolshanagh (the name translates to 'a meeting place') and because the vineyard is small, the fruit is picked, block by block, several times. In 2016 it began in mid-September and ran into early October. Post ageing and lees stirring it was bottled without fining or filtration. This is the most elegant Coolshanagh yet, offering electric acidity, creamy lees textures and rich layered apple/pear with some of the best French oak framing I have experienced in the Okanagan. Wow.See detailed press review
- 93 Points -
This elegant wine has aromas and flavours of citrus and apple with very subtle oak, bright acidity and a spine of minerality. The flavours are fresh and focused, supported with good texture.See detailed press review
- 93 Points -
Made by Matt Dumayne at the Okanagan Crush Pad, this is a beautiful Chardonnay from the estate vineyard of the same name on the Naramata Bench. A combination of oak puncheouns and concrete eggs were used for fermentation, with minimal handling, lees stirring and bottle unfiltered and unfined. The nose shows creamy apple, lemon, quince, and elegant spice accents. Such lovely texture and purity of fruit on the palate with creamy, bready pear/apple notes, citrus, minerals and well-integrated spice that’s all lifted by firm acidity on the finish. Just a gorgeous, personable Chardonnay.See detailed press review