Le Clos Jordanne Chardonnay Le Grand Clos Niagara 2019

Le Clos Jordanne

Le Clos Jordanne Chardonnay Le Grand Clos Niagara
2019

$50.25

* Suggested retail price
Product code
14222851
Format
6 x 750ml
Listing type
SAQ Specialty by lot
Status
Available
Type of product
Still wine
Licensee price
$43.51
Country
Canada
Regulated designation
Vintners quality alliance (VQA)
Region
Ontario
Subregion
Niagara Peninsula, Twenty Mile Bench
Varietal(s)
Chardonnay 100 %
Alcohol percentage
13.2%
Colour
White
Sugar content
1.5 g/l
Closure type
Synthetic (extraction with a corkscrew)
Total acidity
6.8 g/l
PH
3.36
Producer's website

About this winery

Originally Le Clos Jordanne was a Franco-Canadian winemaking collaboration between Vincor Canada (now Arterra Wines Canada) and the Famille Boisset of Burgundy. The goal of Le Clos Jordanne was to create a “domaine” in the Niagara region, producing ultra-premium, Burgundian-style Chardonnay and Pinot Noir, expressive of the unique terroir of the Jordan Bench.

See the Le Clos Jordanne detail page for more information on this brand

Product notes

Le Grand Clos Blanc 2019, from a cool, long, late, and ultimately ‘quite ripe’ vintage, overflows with dry extract and verve, and is rich, tight, and seamless. Remembering to taste this ‘Grand Vin’ just a little warmer than one might with other white varietals, one sees the complexity of the Chardonnay grape at its best through the terroir of the dolomitic limestone soils it is grown upon. The complex lemon and elegant marzipan purity on the nose makes one want to say: “this comes from WHERE?” Many cool climate Chardonnays do not have this class, this pinpoint focus and accuracy! Further flavour layers of stone fruit, elegant pear, yellow apple and the barely visible barrel ferment is expressed as an intoxicating spice. The glassine texture is seamless, lacy and with a lanolin-like viscosity. Fine and rich à la fois. Wow, such grace!

Production notes

The Chardonnay bunches are whole-cluster pressed after judicious sorting across a vibrating table. The juice settles in tank at 8-10˚C for a couple of days before letting the tanks warm up, so that naturally occurring yeast from the vineyard may slowly start the fermentation. We believe indigenous yeasts make the most complete, textured, complex wines. We transfer the barely fermenting juice to 228L barrels to complete the fermentation. The wine is then ‘élevé ‘– patiently aged for 18 to 21 months according to the needs of each cuvée and/or vintage. Malolactic fermentation occurs naturally over the course of winter and finishes in mid-Spring. As our Chardonnays mature in barrel, they develop complexity of fruit while still preserving their crisp acidity. This extended élevage, using typically 20% new oak, fosters the wine’s terroir expression. We repeatedly taste barrel by barrel to select only those that are truly representative of the Grand Clos terroir.