Anthony Gismondi's guest note:
Coolshanagh is a meeting place of friends and a spectacular, small vineyard that sits some seven kilometers north of Naramata, on the path to Chute Lake. Owners Skip and Judy Stothert work with Okanagan Crush Pad winemaker Matt Dumayne and Italian consultant Alberto Antonini to make this standoffish, stony mineral chardonnay that comes with medium intensity, dusty, chalky, green apple fruit flavours. Revealing its true nature thanks to the use of large neutral oak barriques, egg-shaped concrete vats and careful lees aging. A halibut natural, it can work with oysters and seafood pasta dishes.
Sitting about ten kilometers north of Naramata, Coolshanagh’s vineyards occupy a propitious spot where bright sun and fresh breezes bathe the vines. Almost exclusively cultivating chardonnay grapes — there is a select planting of pinot noir — proprietors Skip and Judy Stothert take advantage of the carbonate-rich soil to produce fruit-driven, highly mineral wine inspired by classic Burgundy crus. Dr. Pedro Parra, the famous wine geologist has put this vineyard among the top 15% in the world, and consulting winemaker Alberto Antonini has allowed the vineyard to shine through Coolshanagh. Magnificent citrus and apple flavours, a subtle hint of oak spice, gorgeous mid-palate creamy texture, and lingering finish where dusty mineral notes meet lemon zest. Elegant, restrained, nuanced... just like great Chardonnays of the world. Oysters, butter-fried fish, or roasted free-range chicken will be worthy partners.