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This wine has a gentle yet complex bouquet, with pear, apricot, pineapple, vanilla and linalool. The rich body is enhanced by flavours of ginger, butterscotch, cinnamon and clove. the tangy acidity demonstrates the wine's minerality leading to a crisp, refreshing finish.
Winemaker's Notes:
The "Moira" Vineyard, located on the Beamsville Bench, contains calciferous clay soils ideally suited to Burgundian varieties. 3.8 ha of the 6 ha of arable land on this farm (the other 6 ha is Niagara Escarpment protected area) was planted to a field selection of chardonnay clones in 1996. Sustainably farmed since planting, the Moira was certified organic in 2004.
Meticulous canopy management and multiple passes of aggressive thinning ensured both the best quality fruit and the success of our organic program. The grapes were selectively hand harvested on the 21st of September at 23.0° brix, 7.5 g/l acidity and 3.4 pH, then whole-cluster pressed to a maximum of 1.2 atmospheres yielding 28 hl/ha. The juice was cold-settled and racked then fermented and aged in 300L medium toast, tight grained, Vosge oak barrels (20% new) from Burgundy tonnelleries Berthomieu, Ermitage and Mercury. The wine remained in barrel and on the lees for a full year, including 8 months of weekly stirring. All barrels went through full malolactic fermentation. Only 8 select barrels were chosen for bottling on December 19th, 2006. Drink now until 2012.
Food Pairings:
Rich enough to enjoy on its own or with a very broad variety of foods. Think of wild salmon in pastry, with fragrant herbs like rosemary, tarragon and dill. Try it with a mustard-glazed pork roast with oven-roasted parsnips. Or try trout on leeks and wilted greens in butter.
Recent Reviews:
“(05 Moira Chardonnay) is the big rich Burgundian”. Billy Munnelly
“From organically grown vines planted in 1996, this wine has powerful flavours yet a delicate feel similar to other wines grown below the escarpment wall near Beamsville. Rich, smooth and gentle despite its 14% alcohol. Complex aromas of dried pear, custard, anise, woodsmoke and a spice finish. Perfect for rich, creamy seafood. 91 Points.” David Lawrason (Toronto Life Apr-08)
“A lot of love and care goes into every bottle of Malivoire wine … but what else can you say about a wine that receives monthly lees stirring for 8 months … it’s total length of time in barrel is 12 months; so for ¾ of that time it is ceremoniously stirred to unleash flavours like vanilla, melon and tropical fruits – and that’s just what you’ll find in the nose. But it’s the mouth that has all the fun here: buttery soft, vanilla, surprisingly subtle hints of oak, where you’d expect it to be overpowering; there’s even an interesting bite on the sides of the tongue – could be the 14% alcohol, or it could be your tongue screaming out for more, maybe you should listen.” Michael Pinkus (May 2008)
"150 cases made, winery direct. Classic hazelnut, cinnamon-spiced pear, MacIntosh apple and anise aromas, highly interesting and complex, with underlying mineral - lots going on here. Dry, rich, round and full bodied, lovely creamy texture and long spicy, fennel-tarragon tinged finish. This is a solidly built Chardonnay with elegance and power, capable pairing with highly flavoured foods, including sable fish with olive tapenade". Score 91 - John Szabo (May 15-08)
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Last Updated: 11-June-08
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