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COOLSHANAGH Chardonnay 2016

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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.

Octobre 2018

À propos de Gismondi on Wine

Anthony Gismondi is one of North America's most influential wine critics. Both a writer and broadcaster he is currently in his 25th year as wine columnist at the Vancouver Sun where his twice weekly wine columns and videos are seen by one million readers a week. His comprehensive and busy wine review features over 20,000 tasting notes and attracts over a half million visitors a month from some 70 countries. He is also the co-host of the longest running, weekly, wine and food show in Canadian radio: The Best of Food and Wine. The show airs in prime time every Thursday evening from 6-7pm Pacific on CISL 650am.