2009 Chardonnay Musqué, Estate Bottled

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2009 Chardonnay Musqué

Estate Bottled | VQA — Niagara-on-the-Lake$16.95 750 ml bottle | $203.40 case

Photograph of 2009 Chardonnay Musque, Estate Bottled

Paul Bosc's Winemaker's Notes

There are 40+ clones of Chardonnay. Musqué is the term describing two of these clones because they are quite aromatic. We pioneered both in the Niagara Peninsula eventually settling on Clone 809 because we believe it produces particularly interesting and fragrant wine. And we don’t use any oak to make sure the wine fully expresses itself in your glass. The 2009 vintage is especially gorgeous — pale gold in colour with notes of spiced fruit and honeysuckle leaping from the glass. Even though it’s an unoaked white wine, it has considerable body and weight.

Miguel Fontalvo’s vineyard manager’s Notes

The grapes for this wine were sourced exclusively from our vineyards. We grow Clone 809 in two locations; the heavier clay-based soils from the St. David’s Bench Vineyard and the silty, mineral rich soils from our Seven and Seven Vineyard. We hand select the fruit as it is being picked to make sure only top quality grape bunches are used. This is important because Clone 809 can break down so we have to watch it especially carefully to make sure only ripe, full berries make it to the winery, all the while making sure we are farming our vineyards responsibly and sustainably, like we have done since 1978.

MICHÈLE BOSC’S FOOD PAIRINGS KATHY GUIDI’S CHEESE PAIRING RECIPES
ACCOLADES TECHNICAL NOTES

DOWNLOAD TASTING NOTES PDF

Pingue Prosciutto and Heirloom Tomato Salad 

Compressed Watermelon, Aged Balsamic, Extra Virgin Olive Oil paired with


Château des Charmes Chardonnay Musqué, Estate Bottled

Recipe courtesy of Queen’s Landing Hotel, Niagara-on-the-Lake

Serves 4

4 slices of Pingue prosciutto 

Compressed Watermelon

  • 8 oz ripe seedless watermelon, rind removed 
  • Kosher salt 
  • Extra virgin olive oil 

Place the piece of watermelon, salt and olive oil in a bag and vacuum-pack at the highest setting. Refrigerate for at least 3 hours. 

Shaved Fennel Salad

  • ½ fennel bulb, shaved paper thin with a mandoline
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped flat-leafed parsley

Mix all ingredients together.

Tomato Salad

The red, yellow, and orange tomatoes make this stunning salad extra flavorful and beautiful. Feel free to use fresh-from-the-garden red tomatoes to make this salad.

  • 3 small heirloom Tree and Twig tomatoes, a variety of colors if possible 
  • ½ oz diced shallot or purple onion 
  • ½ tbsp fresh chopped parsley 
  • ½ tbsp fresh chopped basil
  • ½ tbsp red wine vinegar 
  • 3 oz Château des Charmes Chardonnay Musqué, Estate Bottled, reduced
  • 1½ tbsp extra virgin olive oil 
  • Salt to taste 
  • Fresh ground black pepper to taste

Combine all ingredients, except tomatoes, in a stainless steel bowl. Reserve until needed. Cut cores from the tomatoes. Slice each tomato into wedges or slices. Combine with remaining ingredients in a large bowl; toss to blend well. Cover and refrigerate for at least 1 hour before serving.  

Assemble

Slice watermelon into 4 pieces and place each on a plate. Arrange tomato salad on top of the watermelon slice, top with fennel salad then place 1 thin slice of Pingue prosciutto. Drizzle extra virgin olive oil and a few drops of aged Balsamic vinegar either on salad or decoratively on plate rim. Garnish with micro greens if desired.

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I wish we made more of this wine! It’s so easy to pair with food. It has the mouth feel to stand up to grilled salmon or even fettucini alfredo when you are not in the mood for an oaked Chardonnay. It's technically bone dry but the pretty nose makes you think it’s a bit sweet, so it works with Thai curry and even sushi.


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Cheese

Figaro
Milk Source:Cow
Producer:Glengarry Fine Cheese
Province:Ontario
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“This floral chardonnay clone is bright and tasty. Aromas of  honeysuckle and apple, with a hint of nectar. The flavours dish up peach and apple with a hint of slightly sweet-tinged grapefruit on the finish. Food suggestion: Baked grouper or sea bass. 90 pts.”

– Gord Stimmell, Toronto Star, Top Five Value Wines, Vintages Release, October, 2011

“Here’s a light-on-its-feet sipper that’s clean, crisp and refreshing. Apple, pit fruit and exotic spice on the nose, it delivers a wash of spice-driven flavour with green apple and ripe pear to the fore. The finish cleans up nicely in a shower of citrus and spice. Sip on its own or pair with lighter-styled appetizers like slices of warm grilled chicken laid over Caesar salad. 3.5 stars / 5.”

– Vic Harradine, WineCurrent.com, June, 2011

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HARVEST DATEOctober 7
ALCOHOL12.5%
BRIX AT HARVEST 22.2º
PH3.38
TOTAL ACIDITY5.25
CASES PRODUCED472
SUGAR CODE0
LCBO#322016
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