Shiraz Mottiar grows his Pinot Noir for Malivoire on a sloping plateau, 45 metres above our other estate vineyards. Open to the sky for thousands of years, the Beamsville Bench is distinguished by its fragments of exposed primordial rock that, as Shiraz says, "reveal the soul of the soil". This Mottiar Vineyard Pinot Noir reveals something else - a winemaker's passion for creating a remarkable wine.
The landscape, and several French Pinot Noir clones, give this wine a complex palate - and soul.
2007 Cabernet Franc Icewine
2007 Chardonnay
2007 Courtney Gamay
2007 Gamay
2007 Ladybug Rosé
2007 Melon
2007 Moira Chardonnay
2007 Mottiar Chardonnay
2007 Mottiar Pinot Noir
2007 Old Vines Foch
2007 Pinot Gris
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Winemaker's Notes
This 2007 Pinot Noir is the first vintage ever produced. Hand harvested on September 21 at 23.3 brix, 7.2g/l titratable acid and 3.5 pH, grapes were destemmed to small stainless steel fermenters, cold soaked for 3 days prior to fermentation. After a total of 21 days on the skins, the wine was pressed to barrel for malolactic fermentation and 12 months further ageing. Bottled in January of 2009.Food Pairings
This Pinot Noir is a perfect match for a New York steak with wild mushrooms. The versatility of this wine also allows it to be paired with wild boar, barbequed salmon or roasted veal.Wine Reviews
Michael Pinkus
About two minutes before I opened this bottle of wine I saw an ad for Fat Bastard wines. I mention this because after the very first taste of this wine I said, in my worst French accent, “This too is a Fat Bastard”. The first thing you’ll notice about this Malivoire wine is the label – gone is the ladybug of yore – it has been replaced with a funky/modern ‘M’ design with blacks and various shades of purple; those colours match this wine perfectly. The colour is rich purple and the fruit smells are all black: blackberry, black raspberry, black cherry, with a subtle hint of earthy-strawberry, and, if it’s possible to smell tannin, there in there too. The big test is putting it in your mouth – it’s black fruited and dusty, with plenty of mouth drying tannins that coat the entire tongue. The acidity is there too with all the cranberry elegance you expect in Pinot. Then it’s off to the finish, where dusty mocha-vanilla and cinnamon give your tongue a work out, leaving it very very dry. This one needs some time to sit, lots of time, say a good 2 years before being ready to fully enjoy. If you insist on opening now, decant for an hour. Rating: ****1/2
Mark Tandan - WineCurrent April 7, 2006
Malivoire ‘Mottiar Vineyard’ Pinot Noir 2007 VQA Beamsville Bench, Niagara Escarpment $34.00 (125252) 13% alcohol Focused black cherry and strawberry fruit aromas mingle with mocha, vanilla and a subtle earthiness. This well-structured wine has good acidity and substantial tannin that could use a bit of time to soften. It’s medium in body with a long finish and will reward patient cellaring of two to three years. Pair with oven roasted duck breast. Rating:****
