Hidden Bench Estate Series Chardonnay (750ml)
Since he was a young man Harald Thiel had the dream of owning a premium quality artisanal winery. In 2003, after a successful business career in the audiovisual industry, he and his family founded Hidden Bench Estate Winery with the goal of producing premium quality estate grown wines, which Canadians could serve with pride side by side with the best wines in the world. As a hands-on fully engaged owner he is actively involved in the day to day operations of the winery from vineyard to bottle and provides the winery its strategic direction and focus. A passionate foodie and wine consumer, he is also one of the founders of the Upper Canada Cheese Company and the International Cool Climate Chardonnay Festival.
Today, Hidden Bench is a critically acclaimed Canadian winery nestled in the heart of the picturesque Beamsville Bench in Niagara. They craft premium wines using only certified organic estate fruit with sustainable, non-interventionist winemaking techniques, that have a sense of place and time. Non-interventionist, quality-focused and terroir-driven, Hidden Bench has established an ongoing reputation for consistent excellence both domestically and internationally.
The nose opens to fresh green apples and pears, green almond, hints of toast, and wet stone. The palate is creamy, with a touch of spice and toast to compliment the fresh citrus and orchard fruit accords. High acidity and an enticing salinity come together to create a beautiful expression of cool climate Chardonnay. One to be savoured now, or aged 5-7 years
The Chardonnay vines for this wine were meticulously maintained to showcase our Beamsville Bench terroir. All grape bunches were exposed to sunlight at fruit set by removing shading leaves on the East side and partially on the West side of the canopy to maximize ripening. Green harvest – the removal of under-ripe bunches – was performed at the first sign of véraison in the berries from green to gold. All fruit was handpicked, sorted and whole bunch pressed to yield the purest juice. After cold settling for 24 hours, the juice
was racked, warmed and then transferred to barrel/concrete by gravity. The wine was slowly fermented with indigenous yeasts reaching a peak temperature of 21-22 degrees Celsius. Malolactic fermentation occurred naturally and barrels were stirred bi-weekly during fermentation. The barrels for this wine were selected and blended in July 2020 and the wine was bottled, unfiltered, un-fined in August.