An impactful first impression is made by the wine’s bouquet: vivid cherry, strawberry and raspberry aromas, adorned by traces of fruit syrup and earthy, mossy fragrance. Bright red berry characters persist in the juicy palate, as steeped tea and elusive tangy lime tinges evolve.
Made from grapes harvested by hand from our winery Estate site October 9th at average 22.4° Brix.
Whole grape clusters were directed to a trio of small stainless-steel “pots”. Purged of oxygen, the vessels were sealed for 10 days’ carbonic maceration. After wild yeast whole-cluster fermentation, the wine was pressed and drained to neutral (12 to 15-year-old) French oak puncheons to age 5-and-a-half months, before filling 150 cases in May 2022.
Enjoy now to 2025
At the time of bottling, alcohol measured 12.5%, residual sugar: 0 grams per litre titratable acidity: 6.3 grams per litre and pH: 3.4
Dry: 0 g/L residual sugar
Serve near 14°C with plank salmon beside roasted squash, braised Ontario lamb or pancakes with sliced Peking Duck.
92 points, Tony Aspler, TonyAspler.com Ruby colour; floral, cherry bouquet; medium-bodied, dry, fruity and spicy with lively acidity; well-extracted cherry flavours and well-integrated oak. Best Gamay I’ve tasted from Malivoire.