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The nose offers a fruity collage of pear, lemon and green apple and a slice of coconut cream pie. Energetically-textured flavours resemble pear, apple and lemon custard with citrusy and flinty accents.
Companion Foods: Serve near 10° C with grilled fish, shrimp, chicken or pork, or pasta in cream sauce.
Hand-picked at the Mottiar Vineyard on October 8th as grape sugars averaged 20.8° Brix.
Primary fermentation used wild yeast in older French oak puncheons, followed by partial malolactic conversion. The wine remained in barrel for 8 months to age on fine lees. Bottled in July 2018. Enjoy now through 2025.
At the time of bottling alcohol measured 12%, residual sugar 0.0 grams per litre, titratable acidity 6.0 grams per litre and pH 3.23.
Only 63 cases available.
Awards & Ratings
This was a featured wine in December's Wine Club package, 2019.
Tasting notes written by Tony Aspler.
Geographical Indication: VQA Beamsville Bench
Vineyard: Mottiar Vineyard
Cases Produced: 59
Appearance: Pale straw in colour.
Nose: Minerally, citrus nose with a forest floor note and a suggestion of well-integrated, spicy oak.
Palate: Medium-bodied, dry, apple and lemon flavours; lovely mouth-feel with a generous tangerine finish.
Quality: Very Good+. 89 points. Drink now or over the next couple of years. The grapes for this wine come from Malivoire winemaker Shiraz Mottiar’s own vineyard.
Food Pairing: Crab cakes with spicy remoulade, pan-fried trout with a tomato basil saute, creamy vegetable soup, grilled chicken with avocado-cherry salsa, and vegetable terrine.