At a glance

Producer

Three Sisters Winery

Region

Naramata Bench, Okanagan Valley, British Columbia, Canada

Grape variety

Chardonnay

Wine type

White

Body

Full-bodied and Smooth

Sweetness

Dry

Typical price

CAD $28-32 (750ml, winery & retail)

Tasting profile

Expressive aromas of citrus (lemon zest, grapefruit), green apple, pear, white peach, subtle toast/oak, touch of minerality. Palate is vibrant, fresh, with crisp acidity and a medium body.

Evolution: With 2–4 years cellaring, develops richer textures, more pronounced creaminess, subtle hazelnut, brioche, and honeyed notes; fruit shifts toward baked apple and lemon curd.

At peak: At peak, expect seamless integration of fruit, oak, and acidity, with lingering minerality, complex citrus and stone fruit, gentle toasty nuances, and a persistent, elegant finish.

Structure

Acidity

Medium+; bright, linear, contributing freshness and aging potential for 3–5 years

Tannins

Virtually absent—typical for Chardonnay; structural backbone comes from lees aging and oak (if any), giving subtle grip rather than tannin

Alcohol

Balanced (approx. 13–13.5% ABV); well integrated, supporting body and mouthfeel

Aging potential

3–6 years from vintage, best to drink before 2029

Drinking window

Peak drinking

2025 to 2027

Optimal window

2024 to 2028

Current status

Ready now (youthful, vibrant), will develop further with short-term aging

Current condition

Clean, fresh, with well-focused fruit and balanced acidity; shows the varietal purity typical of Naramata Chardonnay

The 2025–2027 window coincides with the wine's evolution from primary fruit-driven freshness to a harmonious balance of fruit, subtle oak influence, and secondary flavors (cream, nuts, brioche). During this period, acidity remains elevated for structure, and texture is at its most luxurious. After peak, fruit will diminish, tertiary oxidative notes may appear, and the wine can lose vibrancy and precision.

Food pairing

Classic pairings: roast or grilled chicken, seafood (salmon, halibut), shellfish (crab, scallops), creamy risotto, mild cheeses (Brie, Gruyère). Specific dishes: lemon butter prawns, roast Cornish hen, chicken in cream sauce, Dungeness crab with aioli. As wine ages and develops more richness, pairings can shift to include richer poultry, lobster with drawn butter, or mushroom cream pasta.

Serving

Decant

Not required