Review: Mike Weir Estate Winery 2006 Chardonnay
by Jeffrey Reed, Editor, LondonOntarioGolf.com

Last year, we raved about Mike Weir Estate Winery’s 2005 Chardonnay, a wonderful wine bottled in May 2006 with a distinct yet subtle taste, not overwhelming yet memorable. This month, we review Weir’s 2006 Chardonnay which takes the small production winery to a new level in 100 per cent Chardonnay VQA.

Weir’s wines are enjoying a growing legion of fans, and deservedly so. U.S. critics gave a thumbs up to Weir’s 2005 Icewine Vidal. His 2005 Chardonnay was one of the best we’ve tasted. Fine dining establishments, both online and local wine stores, local golf courses and now Vintages Essentials across Ontario offer Weir’s wines. One hundred per cent of the net proceeds from wine sales go to the 2004-established Mike Weir Foundation, a charitable organization supporting children in need.

Weir, now living in Utah and calling Bright’s Grove, Ontario his hometown, sees his vineyards nestled in the heart of Niagara wine country, at Niagara-On-The-Lake. The winery’s goal is “to infuse our passion and dedication to excellence in every barrel and bottle we produce.” Once again, Mike Weir Estate Winery has pulled through with another great wine in its 2006 Chardonnay.

Released in June 2007, Weir’s 2006 Chardonnay has a 0 sugar content rating, is 12.5 per cent alcohol, and carries a pH of 3.58 and TA of 8.33 g/L. There were 5,000 cases made. At $15.95, this wine is a bargain. In fact, we rate it higher than Weir’s 2005 Chardonnay. Here’s why.

Balancing Chardonnay fruit and toasty oak, and boasting an aromatic bouquet of pear, spiced apple, lemon and hints of mineral and smoky oak, this wine is slightly bolder than Weir’s 2005 Chardonnay. Yet, it does not overwhelm, allowing your pleased palate to enjoy its flavour. It’s a beautiful cool-climate Chardonnay on the palate, with bright flavours of apple and lime zest, all balanced by creamy oak, and flavours of butterscotch, light toast and vanilla.

The fruit of this wine was harvested over the first two weeks of October 2006 from several Niagara vineyards. The wine was fermented at cool temperatures averaging 12 ° C to preserve fruit character in a combination of 80 per cent stainless steel tank, and 20 per cent French Oak barrels. The result? A delightful blend of barrel fermented, barrel aged and stainless steel vinified chardonnay, boasting a mixture of freshness/crispness and subtle oak notes.

Take it from us, Weir’s 2006 Chardonnay is delicious now. We enjoyed it with a chicken dish and pasta, and aged cheeses. The combination delighted us and our guests. This chardonnay will continue to develop in bottle two to four years from vintage date.

Looking to complement a meal with a chardonnay which will please your palate and your guests’? We suggest you try the 2006 Chardonnay from Mike Weir Estates Winery.

For more information about Mike Weir Estates Winery, visit www.weirwines.com.