Anthony Gismondi – 92points "2022 was an 1126 degrees day growing season for this Cowichan Valley chardonnay in its fourth year of production. It mixes vineyards from Cowichan’s marine silts with unknown chardonnay clones. The winemaking is simple, with whole cluster press and ferment in French oak, but only 12% was new. Post ferment, it spends 15 months on its lees in the same barrels. At 12.5% alcohol, it is a rare bird among high quality chardonnays worldwide. 2022 is another electric version of this Island chardonnay, packed full of acidity and freshness, green apple, and lemons tempered by a fine creamy less and beautiful saline hazelnut underbelly, with a persistent mineral finish. The property is getting an adult million dollar facelift, and one wonders what can be done here from a state of the art facility. Salish Sea oysters are the magic match here."