2006 Pinot Noir

Malivoire's new 2006 Pinot Noir can now be yours. This vintage, just released, offers you a great opportunity to indulge your passion for Pinot. Why do we say this? Three reasons: power, price and possibilities.

Power:  Among the reasons Malivoire committed to Pinot Noir was its promise, given due diligence, of consistently producing high-quality fruit for winemaking in the Niagara Peninsula setting.  Our aim was to stay on the path set by our hugely popular (and now sold out) 2005 vintage.  Attention and insightful choices in the vineyard rewarded us with the fruit characteristics we needed to fulfill this goal.  Our 2006 Pinot Noir, as it evolves, is showing personality very reminiscent of the previous year’s wine.  Familiar red cherry and forest floor aromas lead you to complex flavours of sweet cherry, clove and juniper.  As before, the tannins are soft and the finish lingering.

Price:  2006 was a year in which a long, mild growing season and ample precipitation gave us a more generous harvest than recent, drier years.  The slightly higher yield lowered our per-bottle cost to produce this wine; a windfall that Malivoire is passing on to you.  This wine is no slouch - see the review by wine writer Rod Philips (below). Our introductory price of $26.80 per 750 ml bottle is a great value. 

Possibilities:  A stunning wine is a companion for equally stunning foods and our 2006 Pinot Noir is an elegant and versitile partner perfect for a wide variety of pairings. Imagine a glass of our 2006 Pinot Noir beside a thick, barbecued, well-marbled beef steak, seasoned with olive oil and sea salt, served with new white potatoes.  As an easy-to-prepare vegetarian alternative try a fresh, sparingly cooked, summer-style ratatouille. (Recipes below).

Retail Price: $26.80 per bottle, $321.60 per 12-bottle case.

Reviews:
"With a wet summer and fall, the 2006 vintage in the Niagara Peninsula was tough on Pinot Noir, and many of the resulting wines show why the variety is called "the heartbreak grape." But this one is heartening, and seems to justify winemaker Shiraz Mottiar's observation: "Chardonnay takes the most effort. Pinot Noir takes the most thought." The colour here is on the pale side, but the flavour isn't: it's vibrant and quite substantial. This is a lean Pinot, stylistically, but it's by no means a lightweight, and you'll find it's a very satisfying partner with grilled duck, a grilled veal chop, or a mushroom-rich ragout. " - 4 Stars - (Rod Phillips August 2008)

To place your order, use our online order form or call us
Monday to Friday
at 1-866-644-2244.

Our faith remains strong that the summer of ’08 is saving best for last.  In what some may call an act of defiance, Martin has decreed that a Malivoire "End of Summer Barbecue" shall be staged at our winery, starting at noon on Saturday September 6th. Our tasting room will be open 11:00am to 6:00pm. If you haven't been to visit us in awhile, this is your opportunity to taste some of our newer releases, catch up on our future plans and talk to our staff about the upcoming 2008 vintage.

PARTING SHOT

Keep a close watch on this space for news of some highly anticipated releases.  A “source” close to the Winemaker predicts that announcements in our upcoming “You and the Cru” emails will be of particular interest to fans of our icewine and… (dare we say it) Old Vines Foch.

AUGUST RECIPES

The Perfect Steak

Ingredients:
High quality, higher-fat content Beef Steak (well-marbled Angus AAA)
Cut should be 2-2.5inches thick and estimate 4-5 ounces per person*
Sea Salt
Olive Oil

*Martin prefers the "New York" cut

Optional: 
2-3 per person, small (1” diameter) new white Potatoes (Suggested source:  Tom Neufeld, St. Catharines Market)

Cook something like the method described by Heston Blumenthal (“In Search of Perfection”):

1. Sear the outside of the meat very quickly over very high heat on your BBQ or grill until well browned but not burnt on all sides.
2. Bring the BBQ temperature down to 200º (or use your oven, set at 200º).
3. Place a meat thermometer in the meat and close the lid of the BBQ to cook – indirect heat.
4. Cook until internal temperature reaches 120º (approximately 2-3 hours, depending on the thickness of the meat).
5. Take off BBQ or out of oven and place on a sheet of heavy aluminum foil.  Rub the meat with olive oil and sea salt and wrap foil around the meat.
6. Let the meat rest in the foil for 30 minutes.
7. Meanwhile, boil the potatoes in salted water until just tender.
8. Transfer them to a hot frying pan with olive oil.  Sprinkle with sea salt and caramelize the outsides of the potatoes.
9. Cut the meat into ¼” slices at a 45º angle to the grain and keep the juices.
10. Add a little more oil and sea salt to the meat.  Smash the potatoes on the plate, place some slices of steak on top and pour some of the juice over the meat to serve.

Serve with a glass of Malivoire 2006 Estate Pinot Noir.

The Perfect Steak Dinner!

Summer Vegetable Ratatouille

Ingredients:
2 onion, sliced into thick rings
3 cloves garlic, minced
1 medium eggplant, cut into 3/4" cubes
2 zucchini, cut into 3/4" cubes
2 green bell peppers, seeded and cubed
24 ripe cherry tomatoes (do not chop)
1/2-cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste

1. Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook slowly until soft, but not browned.
2. Sauté all the remaining vegetables (except for the tomatoes) one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sautéed add them to the large pot containing the onions and garlic.
3. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
4. Add the cherry tomatoes and parsley to the large pot, cook gently another 10-15 minutes. Stir gently once or twice.
5. Remove the bay leaf and adjust seasoning.

Serve with a glass of Malivoire 2006 Estate Pinot Noir.

 

Malivoire Wine Company
4260 King Street East, P.O. Box 475, Beamsville, Ontario L0R 1B0
1.866.644.2244
www.malivoire.com