Impressive weight, balance and flavour intensity are evident. We find suggestions of strawberry, cinnamon stick, clove and almond on the nose. Dark cherry, black licorice and vanilla greet the palate. The texture is creamy, the finish long.

Winemaker's Notes:
Part of Malivoire's sustainably farmed 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 2005 vintage will be remembered for two events: severe cold temperatures reducing yield by a third of what we normally thin down to, and extreme heat during the summer. By harvest our pinot noir vines had very small, ripe, concentrated clusters boasting 23.7° brix, 5.5 g/l titratable acidity, and a pH of 3.5.

Cluster shoulders were removed during the growing season and immature clusters were green harvested at veraison reducing the yield to 18 hl/ha. We made three passes through the vineyard in the middle of September to harvest the Pinot Noir. 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, sixty percent new and forty percent neutral, for twelve months of ageing, during which time the wine went through full malolactic fermentation. Six hundred and eighty cases were bottled on December 19, 2006. 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:

"Just got back from a trip to Oregon tasting some of their best PNs.  Today I popped an 05 (estate) malivoire Pinot Noir - beautiful!! It is drinking wonderfully right now, and I have to say this compares wonderfully to some of the great wines we tasted in OR.  The structure and elegance is there, great ripe flavours plus a balance of some earthy spice components.  Stellar I can't wait to see what you did with the 06 and 07 fruit!!!   Thanks, and keep up the great work!" Chris Saunders (For the entire review, click here)

"700 cases made only. Red cherry, pomegranate, spicy sweet peony, mandarin orange and fresh trumpet mushroom  aromas. Medium bodied with intense flavours and long finish. A great Pinot by "hands-in-the-dirt-winemaker" Shiraz Mottiar. I had it with Marc Thuet's boudin noir au jus and fresh white truffle mash and I was a happy camper! 4 stars out of 5". Zoltan Szabo

“Impressively deep colour; creamy oak and sweet black raspberry nose; firmly structured with concentrated dry extract and supple tannins. ****”. Tony Aspler “Pinot is Martin’s baby and the 05  is very characterful with a mix of tasty fruit and an earthy/gamey character – perfect Pinot. It’s crying out for grilled meat and good company”. Billy Munnelly

Malivoire Pinot Noir 2005
VQA Beamsville Bench $32.00 (996777- LCBO)
Winemaker Shiraz Mottiar (another whose name precluded him pursuing any other line of work) has put together a medium-bodied, firm-textured Pinot with fruit-forward flavours of cranberry, sour cherry and spice box. The lengthy finish adds interesting notes of lemongrass and herbs. Try this alongside BBQd cedar-planked salmon with a side of arugula and baby spinach drizzled with light vinaigrette. 3 1/2 stars (Vic Harradine) WineCurrent.com

“Very good Pinot from our part of the world, and one of the specialties of Malivoire who also do wonders with Chardonnay and Gamay. This Pinot is sour cherry and beetroot on the nose, with good tannins and acidity in the mouth along with lots of cherries (black and sour) and strawberry. Great intense lingering mouthfeel and finish.” Michael Pinkus (May 2008)

"The Niagara standouts include Malivoire Pinot Noir 2005, showing the masculine side of pinot noir, with plum, cranberry-cherry fruit and firm tannins". Beppi Crosariol (May 2008)

"Really nicely made Pinot Noir (one of the highlights of the May 10th Vintages release), with classy, polished and fully integrated spicy oak, delicate red fruit, cherry, cranberry and just enough earth and rusty iron to satisfy Pinot aficionados. The palate is vinous and juicy, with light, fine-grained tannins and seamless acidity. Very good length. Definitely a stylish wine and one of the best Pinots in the release. Drink now-2012 with confit of guinea hen in black olive sauce". Score 91 - John Szabo (May 15-08)

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Last Updated:11-June-08