2013 barrel fermented Chardonnay

Cerqueira Vineyard - Black Sage Gravel Bar - Wild Yeast

Bartier Bros 2013 BFChardonnay

Tasting Notes

Very complex and savoury aromas of celery salt, truffle oil, and grapefruit show on this wine.  These follow through on the palate which is quite full bodied, but with a refreshing contrast of acidity to brighten the texture.  Typical of wines from this vineyard, there is a long chalky finish.


The fruit for this wine was harvested on Sep. 29 and whole cluster pressed to its settling tank.  After two days of cold settling a portion of the juice was racked to 1 year old oak barrels for fermentation.  Both the stainless steel and barrel portions were able to go through fermentation using the indigenous wild yeast.  Fermentation took about 6 weeks to complete.  The stainless steel portion was racked from its lees following fermentation while the barrel portion was allowed 5 months of lees contact.  No malolactic fermentation happened.  At this point both portions were blended, and bottled.

Vineyard Notes

On the lower side of Black Sage Road between Oliver and Osoyoos, this vineyard has a gentle West facing slope. The soils are dense loam with limestone (calcium carbonate) covered granite cobbles throughout a deep profile. With the rough surface of the calcium carbonate, water stressed vine roots seek out these rocks for the small amount of water to be found on this surface.

Vintage Notes

2013 is a story of two vintages in one.  With weather conditions that favoured ripening through the growing season, grapes were galloping into ripeness at a very early date.  Early ripening varieties began harvest even earlier than normal, leading to tropical and primary fruit aromas in the eventual wines , and tight harvesting windows for optimal ripeness.  Cool weather set in late September for the rest of the vintage however, slowing down the process for the late ripening varieties which ended up being harvested on typical dates for those varieties.  This was good, especially for the reds which were allowed to have their phenolic (especially tannin) ripeness to properly develop with the added hang time.