Malivoire Wine Company Moira Pinot Noir 2004

V.Q.A. Beamsville Bench, Canada
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Natalie's Score: 90/100 Community Score: 4.5/5 Community Reviews: 3 Add My Review Wine Type: Red Wine	Price: $42.00 Alcohol: 13% Drink: Now Sweetness: Dry Bottle size: 750 ml Winery: Malivoire Wine Company

Note: I publish batches of reviews that I call Good Values Wine Picks. These are from the regular section of the liquor store rather than the Vintages section, and tend to be lower priced and the most widely available of all wines. The last four reviews I did were: March 7, January 4, December 16 and November 20.

Tasting note:

Mouth-watering acidity makes this silky red a terrific food companion. Bursting with pit fruit, damson plum and black raspberries.

Reviewed November 2, 2009 by Natalie MacLean

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Opinions about wine differ greatly as the experience is subjective. You may find it helpful to compare this critical evaluation of the wine with mine as well as your own:

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.

Food Pairings
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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