Vintages New Release Collection – July 18, 2026

The four wines featured here will all be poured, alongside many of the world’s finest Chardonnays, at this year’s International Cool Climate Chardonnay Celebration (i4C) in Niagara July 16-19. Visit coolchardonnay.org for details.

the finer

points

VOLTA AMPHORA KNOTTY VINES VINEYARD CHARDONNAY 2024 6 VQA Prince Edward County Fermented and aged in Sichuan sandstone clay amphorae, this pure, refined Chardonnay will pair well with grilled lobster or a grilled-veggie platter. Full-bodied & Rich 48951 (XD) 750 ml $31.95 2

WESTCOTT RESERVE CHARDONNAY 2024 6 VQA Vinemount Ridge, Niagara Peninsula, sustainable Vivid, powerful and lithe, with apple, oak spice, honey and mineral. A premium Niagara wine that will impress with grilled halibut. Full-bodied & Rich 47822 (XD) 750 ml $50.00 2 New at Vintages CLOUDSLEY TWENTY MILE BENCH CHARDONNAY 2024 6 VQA Twenty Mile Bench, Niagara Escarpment Refined, elegant and focused, this barrel-fermented Chard pairs well with grilled cauliflower steaks or grilled pork ribs. Full-bodied & Rich 16093 (XD) 750 ml $36.95 2

Cloudsley Twenty Mile Bench Chardonnay 2024 is sourced from the Foxcroft and Wingfield vineyards in the Twenty Mile Bench; an area of gently rolling hills comprising a com- plex assortment of shale, limestone and clay soils. The region’s undulating topography creates opportunities for winemakers to exploit the unique, varying sun exposures and micro- climates created by the slopes and valleys. This means that grapes sourced from different vineyards, or even different parts of the same vineyard, can reflect varying degrees of complexity, freshness, intricate aromatics and sharply defined minerality, allowing winemakers to accentuate particular aspects from each site in the final blend.

DOMAINE QUEYLUS TRADITION CHARDONNAY 2024 6 VQA Niagara Peninsula

This bold, expressive, terroir-led Chardonnay has the presence and weight for cedar-planked salmon or grilled veggie skewers. Full-bodied & Rich 417774 (XD) 750 ml $33.70 2

FOR COMPLETE TASTING NOTES, SEE PAGES 26 TO 27.

VINTAGES 19