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Fragrant of raspberry, cranberry, white pepper and floral violet with an herbaceous tint. A taste finds the wine fresh, fruity and medium weight, with flavours suggesting cherry and strawberry with cream, leaving a spicy aftertaste.
Only grape clusters meeting the Winemaker’s criteria for this wine were selected, picked and sorted by hand, between the 24th and 28th of September. Grape sugars averaged 21.6 ° Brix.
The newly harvested grapes were divided into three portions. The largest (58 %) fermented in concrete and the remainder in stainless steel tanks. A small (7.5 %) portion was reserved for carbonic maceration in steel and added to the whole. After primary and malolactic fermentation, 83 % of the wine aged in neutral barrels for four months while the remainder aged in tank prior to bottling in April 2019.
At the time of bottling, alcohol measured 12%, residual sugar: 2 grams per litre titratable acidity: 6.1 grams per litre and pH: 3.4
Food Pairings: Near 14°C beside baked or grilled salmon, red sauce pasta or gourmet pizza with arugula and goat cheese.
Awards & Ratings
- Rick Vansickle, Wines in Niagara
This was a featured wine in December's Wine Club package, 2019.
Tasting notes written by Tony Aspler.
Geographical Indication: VQA Niagara Escarpment
Vineyard: Estate vineyards on Beamsville Bench and Vinemount Ridge
Cases Produced: 1,400
Appearance: Light ruby in colour.
Nose: Lively bouquet of cherries with a hint of oak spice.
Palate: Light-bodied, dry, juicy, red cherry and cranberry flavours with a hint of white pepper carried on zesty acidity.
Quality: Very Good+. 89 points. Drink now and chill lightly.
Food Pairing: Blackened cajun shrimp, roasted duck breast with plum sauce, meatloaf with mushroom gravy, apricot glazed hanger steak, pork sausage with sauerkraut, and roast chicken with thyme and honey.