I am not secretive about my ABC affliction (Anything But Chardonnay) – I have always found Chards to be too something: oaky, buttery, brassy, heavy … and winemakers use a very heavy and intrusive hand when making them. Sure, it’s the world’s favourite white, but I still have trouble getting my lips and tongue around a glass. There are two exceptions to that rule: 1) I am drawn to unoaked versions more than oaked versions, and 2) a good, unique oaked version. Well I can now plunk Lailey Vineyard into that second category. For years, winemaker Derek Barnett has been patriotic enough, and daring enough, to work with Canadian oak barrels with some degree of success. When first introduced, I had heard that Canadian oak was too oaky, added too much butteryness and the overall effect overpowered a wine’s finesse. Well, Barnett has been working with it long enough to know some of the ins and outs of this wood, and he crafts a very nice wine from one of his signature grapes: Chardonnay (a grape he has been working with successfully since his days at Southbrook). This wine sits in its Canadian wooded home for 9 months and comes out with a nose of soft butter, vanilla bean and banana, all of which follows through on the palate with hints of oak in the mix. The nice lingering finish with hints of rose petals makes for a wonderful wine with or without food. Enjoy it for the holidays or hold it for a few years, but for goodness sake show some Canadian pride and buy a bottle or two – it’s well worth the extra coin. Only 97 cases are in existence and Lailey sells out long before they have a chance to make more.