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This wine admirably follows in the footsteps of the 2005 Pinot Noir. Red cherry and forest floor aromas are followed by complex flavours of sweet cherry pie, citrus, sweet pea, dried tobacco, clove and juniper twig. Medium bodied with soft tannins, this wine finishes long, creamy and fresh.
Winemaker's Notes:
Part of Malivoire's certified organic Estate vineyard on the Beamsville Bench, 2.75 ha were planted to Pinot Noir clone 115 on rootstock 3309 in 1999 at a vine density of 3625 vines per hectare. Another 0.5 ha block on a steep south west slope next to the winery's entrance was planted in 2000.
The 2006 vintage was very warm, but also wet, with the harvest somewhat cool and damp. Three passes were required to thin the fruit to the desired crop yield to ensure ripe, concentrated flavours. Hand harvested between September 24th and October 2nd, the average sugars were 21.1° brix. Titratable acidity was measured at 8.5 g/l, and pH at 3.4.
Each batch was fermented separately in open top oak cuves followed by extended post-fermentation skin contact. This wine was then transferred to tight-grained, medium toast French oak barrels, 32% new and 68% neutral, for eleven months of ageing, during which time the wine went through full malolactic fermentation. Thirteen hundred and twenty-five cases were bottled on March 20, 2008. Drink between 2008 and 2014.
Food Pairings:
Try classic matches like beef, duck, wild mushrooms or wild boar. Versatile enough to pair with pork tenderloin, barbequed wild salmon or veal with a mustard sauce.
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)
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Last Updated:28-July-08
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