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Named 2017 Winemaker of the Year by Quench magazine, Niagara native Shiraz Mottiar has honed Malivoire Wine Company’s reputation for making smooth, fruit-forward wine by thinking locally. “Wine should express a sense of place that reflects where it’s made,” he says.
The Wines: Blessed Bench Offers Unique Terroir
With its rolling hills and limestone soil, Niagara’s Beamsville Bench is ideal for making fresh and lively wines. “The slopes keep cool air moving through the vineyards, while the mineral-rich soil adds structure [to the wines],” Mottiar says. The winery’s Estate Grown Chardonnay is a shining example, seamlessly meshing peach, melon and lime aromas with juicy acidity that arcs to a lovely round richness. “With our wines, I’m striving for a sense of purity. That’s the common thread.”
Our Gamay may be the most versatile red you will encounter. Whether you enjoy it for patio time or pizza night, it’s a stunning example of what makes Ontario wine so unique. I love it with grilled salmon, paella or charcuterie.
The Winery: A Respect for Nature
An early adopter of sustainable winemaking, Malivoire follows a strict low-impact viticulture program, which includes everything from rainwater collection to the use of lightweight farming equipment. “It just makes sense to treat our vineyards with respect,” says Mottiar, who joined the winery in 2000 and has been its winemaker since 2005. “There is an amazing biodiversity here along the Niagara Escarpment, and we want to preserve it and encourage it to flourish.”
How to Enjoy
“Our wines pair best with casual foods, a good book or a great album,” says Mottiar, who recommends sipping its dry and zesty Pinot Noir–based Vivant Rosé with soft cheeses or shellfish. With the Chardonnay, try grilled salmon or pork chops.
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