Malivoire Wine Company Moira Pinot Noir 2004 Wine Review
Malivoire Wine Company Moira Pinot Noir 2004
V.Q.A. Beamsville Bench, Canada
Community Reviews: 2
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Bottle size: 750 ml
Natalie's Score: 90/100
Mouth-watering acidity makes this silky red a terrific food companion. Bursting with pit fruit, damson plum and black raspberries.
This Malivoire Wine Company Moira Pinot Noir 2004 was reviewed on November 2, 2009 by Natalie MacLean
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|The "Moira" Vineyard, located on the Beamsville Bench, contains calciferous clay soils ideally suited to Burgundian varieties. Moira has 0.6 ha planted with pinot noir clone 115 in 1996. Sustainably farmed since planting, the Moira was certified organic in 2004. The vintage was exceptional for Burgundian varieties such as pinot noir, cool through most of the summer with a burst of heat just prior to harvest producing grapes with both great sugars and acid.|
Thinned to one cluster per shoot with no "shoulders", Moira yielded 28 hl/ha. Selectively hand harvested on October 12 at 23.0° brix, 7.5 g/l titratable acidity and 3.4 pH. Further sorted in the winery to optimize quality. After 5 days cold soaking, the must was allowed to ferment naturally using indigenous yeast. Manually punched down three times per day with extended maceration post fermentation. Gently pressed and racked to French oak, medium toasted barrels (75% new, 25% once used). Barrels came from houses Berthomieu, Damy, Ermitage, Mercury and Vicard. The wine went through full malolactic fermentation and aged for 11 months in barrel. Bottled unfined on November 17, 2005 at 13.6% alcohol. Drink now until 2015.
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.
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