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Scented of pineapple, pear and lime, it is zesty on the palate with tangy flavours of green apple and pink grapefruit.
Picked by hand from the mature vines of the Malivoire Estate Vineyard on September 23rd as grape sugars averaged 20° Brix.
After crushing and destemming, the crushed berries soaked for 6 hours before pressing. Cool primary fermentation followed in stainless steel for cool fermentation and after five months to clarify, the finished wine was bottled in February 2020.
At the time of bottling alcohol was measured at 12%, residual sugar at 0.9 grams per litre, titratable acidity 7.9 grams per litre and pH at 3.3.
Serve near 8° C with fish and chips, sushi, or fresh vegetable salads. Enjoy now through 2023.
Awards & Ratings
The 2018 vintage was a featured wine in December's Wine Club package, 2019.
Tasting notes written by Tony Aspler.
Geographical Indication: VQA Beamsville Bench
Vineyard: Malivoire Estate Vineyard
Cases Produced: 1,200
Appearance: Pale straw in colour.
Nose: Minerally, peach pit nose.
Palate: Medium-bodied, dry, white peach and citrus flavours sustained with a stony note.
Quality: Very Good+. 89 points. Drink now or through 2020.
Food Pairing: Grilled halibut with peach and red pepper salsa, seared scallops with sautéed beans, fish tacos with lime-cilantro crema, chicken and black bean nachos, and butternut squash and chicken chili.