The 2018 fruit comes out of the southern end of the Okanagan Valley. Although it is not smoke affected, several weeks of smoky skies slowed the ripening cycle, reduced heat spikes, and pushed the harvest times back into the cool fall weather. The result is some snappy fresh citrus notes that set the stage for a first-class chardonnay. The wine is barrel fermented in French oak and undergoes a full malolactic fermentation, giving it plenty of texture and mouthfeel, but the acidity keeps it all lively. It’s aged sur lie for 11 months in 30% new and 70% used French oak, followed by six more months in stainless steel to tighten everything up. The wine is delicious. The nose is a riot of lemon and lime with some classic mineral leesy underpinnings. On the palate, honey and orange mix with ripe apples and toasted oak. The balance is perfect, and while it presents a touch riper, there is enough complexity here to hold your interest. It should also improve in the bottle over the next three years.
Score: 90 points --Anthony Gismondi, Gismondi On Wine, August 2020