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Tempting apple pie, cantaloupe, honeycomb and coconut greet the nose. A taste finds a fresh, smooth texture and flavours of green apple, baked bread, candied fruits, cashew and caramel.
Harvested by hand from our Estate Vineyard on October 28th as grape sugars averaged 22.9° Brix.
The wine fermented in American oak barrels, almost a third of which were in first use. A further eight months in barrel followed, after which, 146 cases were bottled in August 2018.
At the time of bottling, alcohol measured 13.5 %; residual sugar, 0 grams per Litre, titratable acidity, 5.4 grams per Litre and pH: 3.56.
Serve near 10° C with poached or grilled fish, roast turkey or fettuccine with cream sauce.
Awards & Ratings
This was a featured wine in December's Wine Club package, 2019.
Geographical Indication: VQA Beamsville Bench
Vineyard: Malivoire Estate Vineyard
Cases Produced: 146
Appearance: Bright, clear. Straw-coloured core.
Nose: A heavenly bouquet of freshly baked bread and butter. Coconut.
Palate: Medium acid, medium body. Caramel popcorn, nuts, and oak spice.
Quality: Outstanding. 90 points. Smooth mouthfeel, robust, and complex. A wonderful example of a varietal that Malivoire crafts so expertly. Amazingly, it has 0g of residual sugar. Drink now or hold for 2-3 years.
Food Pairing: Ahi poké bowl with quinoa and heirloom tomatoes, asparagus and prosciutto risotto, baked camembert with chives and garlic, braised leeks with red snapper, and grilled tarragon and mustard chicken.