School of Cool shines a global spotlight on Niagara’s Chardonnay

John McTavish for St. Catharines Standard

For his comprehensive Opinion piece on this year’s i4C School of Cool, John McTavish spoke to keynote speaker Clive Pursehouse and session moderators Eugene Mlynczyk, MW and Dr. Jennifer Kelly. His article in the St. Catharines Standard discusses both their opinions on the importance of the International Cool Climate Chardonnay Celebration and about their impressions of Niagara/Ontario Chardonnay.

Clive Pursehouse, North American Editor for Decanter magazine

“I’ve been floored by the balance, ripeness and restraint I’ve seen. These wines are elegant, fresh and beautifully textured, with oak use that’s perfectly integrated. They’re absolutely world-class.”

McTavish writes, “As the conversation wrapped up, Pursehouse emphasized the need for events like the i4C to keep raising Niagara’s profile, encouraging both locals and visitors to recognize excellence in their own backyard.”

Eugene Mlynczyk, one of only nine masters of wine in Canada and a longtime leader at Arterra Wines Canada

“Here in Niagara, Chardonnay is a world-class grape — so let’s celebrate it, invite international voices, share ideas, and help consumers understand the treasure they have right on their doorstep,” Mlynczyk said.

“Mlynczyk sees Niagara’s Chardonnay as part of a select group of cool-climate regions worldwide,” McTavish reports. “Niagara offers the full range — from crisp, unoaked styles like Chablis, to mineral-driven, balanced wines, to full-bodied, oak-aged versions with butterscotch and caramel notes,” Mlynczyk said.

Jennifer Kelly, scientist in enology at the Brock University Cool Climate Oenology and Viticulture Institute

“Asked how Canadian Chardonnay measures up against other new world regions, Kelly focused on its distinct personality. ‘I love our elegance and nuance and the constant change and growth we experience here in Niagara,’ she said.”

“I’m so proud to be part of this event, to represent these beautiful wines, and to share them with both the industry and consumers. It’s always a great weekend.”

For more insights from the School of Cool, read the full article here.