Last House Vineyard - Electrum, Prince Edward County, Canada (2022)

TASTING NOTES

A pale orange wine with baking spices, orange pekoe tea and burnt oranges. Zippy acidity, mineral and a soft tannin-edge. 

Made from 100% Estate Grown Chardonnay. This wine was fermented on skins with three daily manual punchdowns for 19 days. Indigenous yeast for initial fermentation and indigenous bacteria for malolactic fermentation. No enzymes or nutrients used. Stainless steel vessels only. Unfiltered and unfined, bottled by hand with minimal sulphur additions.

The County is a cool climate growing region that benefits from consistent lake breezes. Last House's vineyard are planted near the rocky shores of Lake Ontario in soil known as Ameliasburg Clay Loam which has a depth of 12 – 24 inches. The limestone bedrock and stony texture of the soil allows for excellent drainage in the spring and acts like a wet sponge throughout the growing season. This forces the vines to grow deeper during the hot summer months and produces smaller yields with highly concentrated flavours. The proximity to the lake is a blessing as it delays the start of bud break in the spring, normally past the point of frost danger, and extends the ripening season in the fall.