There is something really rewarding about turning up at a winery you’d thought would be cool, meeting the folks pouring, seeing the place, tasting the wines and realizing that what you’d imagined is spot on.
I went to Malivoire on the basis of a Gamay I’d enjoyed a while ago, tasted through their stellar Chards and Pinots – as well as a few of the oakier and broader Rennie Estate Wines that are made on the premises – and ended up with this delicious pleaser on the patio.
The palate is dry with juicy, give-me-more acidity (medium plus) and orchard flavours of peach, pear and nectarine with definite ripe cantaloupe and citrus rind. Although it’s dry, the fruity nature can trick your tongue.
This wine punches way above its weight for the price it costs; a WSET Very Good deal. Between its intense nose, great fruit and palate, pleasing acidity and well-balanced body, it has everything going for it – especially when it’s 38c with humidity on the patio.
A shout-out is due to Jay Dugale of the pouring crew who certainly knows his stuff. Able to answer questions galore about the local terroir (clay with limestone for these grapes) and how the Malivoire wines compare to the ones grown in next door Lincoln VQA, vinification processes, varietals and such, he is one great WSET-educated wine guy; he made the tasting room experience interesting and fun.