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Château Premium 6 Pack

$214.70 $189.00

Get 6 different bottles of our winery exclusive premium wines for only $189! Includes free shipping within Ontario and a Château des Charmes labelled Viski Wine Stopper ($18 Value) and artisanal locally made popcorn, the perfect pair for sparkling wine ($5.95/100g bag):

  • 1 x 2014 Rosé Sparkling
  • 1 x 2017 Gewürztraminer
  • 1 x 2015 Chardonnay
  • 1 x 2018 Gamay Noir ‘Droit’
  • 1 x 2016 Pinot Noir
  • 1 x 2016 Equuleus

Winemaker's Notes

2014 ROSÉ SPARKLING

Our Rosé sparkling is a classic blend of Chardonnay and Pinot Noir made in the traditional method. The pronounced salmon colour comes from using Pinot Noir as the dosage. We bottle age this wine on the lees for a minimum of 18 months and disgorge each bottle just before it leaves our hands. The practice of “RD” or recently disgorged a sign of quality and attention to detail on the part of the producer. This is a beautifully expressive wine that engages all your senses. The flavours will remind you of ripe strawberries but the wine is dry and refreshing with lots of tiny bubbles.

2017 GEWÜRZTRAMINER

Gewürztraminer translates to “the spicy grape” and our “Gew” is definitely spicy, but it also has an exotic bouquet of tropical fruits and lychee. It’s smooth and rich with a distinctive and complex finish. There is just a touch of residual sugar, not to add sweetness but to round the mouthfeel.

2015 CHARDONNAY

This wine is from Paul’s home vineyard and made the way he was taught: barrel-fermented, barrel-aged and regular stirring of the “lees” for one year in French oak barrels. The finished wine is classic old-world style; full-bodied and complex with nuances of citrus, melon and popcorn butter. It’s ready to drink now but will continue to develop in the bottle for a few years.

2018 GAMAY NOIR ‘DROIT’

In the early ’80s, Paul was doing routine inspections in the vineyard and noticed a single Gamay Noir vine growing straight up and taller than the others in the block. He was interested in the potential of this vine so we took cuttings and propagated the vine and eventually made wine from these specific grapes. The wine did have some of the classic Gamay characteristics, cherry flavours and a medium body style, but there was also a layer of complexity that was a pleasant surprise.

Gamay ‘Droit’ also has warm spicy notes and a hint of smokiness that is quite lovely. It is also higher in alcohol making it more mid-weight in style. The wine was different enough from standard Gamay that we thought we actually had a different clone on our hands. Once the genetic testing was done we found out that Canada’s first vinifera vine was born right in our vineyard! We were granted International Plant Breeders’ Rights, a sort of patent, so no one else in the world can grow this vine or make this wine called Gamay Noir ‘Droit’. Because this wine is so interesting in the glass we decided to not oak age it. What you taste is the unique flavours of Gamay ‘Droit’.

2016 PINOT NOIR

Much like Equuleus, the Paul Bosc Pinot Noir is made only in outstanding vintages. Throughout the growing season, we carefully monitor the yield produced by the oldest vines in the Paul Bosc Estate Vineyard to achieve the optimal balance between tannin ripeness, brix and flavour. The wine is aged for 16 months in brand new French oak barrels, imparting an extra layer of complexity on this delicate, nuanced and balanced wine with silky tannins.

2016 EQUULEUS

Our flagship red wine, Equuleus is a classically styled blend of 50% Cabernet Sauvignon, 25% Cabernet Franc and 25% Merlot. But we don’t make it every year. To be considered an “Equuleus year” each of the three grape varieties must have achieved at least 23.5o Brix at harvest. Aged for 16 months in 1/3 new French oak, 2/3 in non-new French oak then the blend rests in French oak casks for several months. The result is rich and complex with flavours of cassis and dark chocolate. Equuleus is ready to drink now but will continue to develop in the bottle for at least another 5-10 years.

The name Equuleus comes from the “Little Horse” constellation, best seen when it rises in the night sky every September, the traditional start of our harvest. This equine symbol celebrates Paul’s other passion ‒ Egyptian Arabian horses which are stabled at the Paul Bosc Estate, the Bosc family’s home vineyard.

Vineyard Manager's Notes

2014 ROSÉ SPARKLING

The Chardonnay and Pinot Noir for our sparkling wines are among the first grapes we pick each year. We hand select bunches right in the vineyard, looking for good ripeness while still retaining high acidity. We include grapes from all four of our vineyard sites in order to help maintain the consistency of aromas and flavours in the cuvée each year. Note that this wine is vintage-dated, a rarity among sparkling wines.

2017 GEWÜRZTRAMINER

Our Gewürztraminer is grown on the West side of the Château on a 1 hectare (2.5 acre) parcel. You can easily spot these vines in the late summer and fall because they have a distinctive rosy coloured skin, not the typical greenish skin found on white wine grapes. We planted these vines in 1996 and we feel they are just now hitting their peak producing fantastic hand-harvested grapes that are making very interesting wine.

2015 CHARDONNAY

Chardonnay is still the most widely planted white grape variety in the world, as well as here in Niagara. It’s a workhorse in the vineyard but to coax the best out of the grapes you need to be hands-on and meticulous. We carefully limit the yield on these vines to help concentrate the vine’s work on fewer bunches. We also select the best bunches on each vine and remove the rest then we expose the bunches on the East side of the rows in late August then the Westside in September and we will remove individual berries from the hanging bunches if they are not up to par. At the same time, we are mindful of our footprint on the land. Our sustainable practices include never using herbicides; we control weeds by tilling them into the soil where they add nutrients; our cellars are geothermal environments where heating and air conditioning are not needed at any time during the year. These are just a few examples of our environmentally friendly practices both in the vineyards and in the winery.

2018 GAMAY NOIR ‘DROIT’

Initially, we thought this ‘droit’ or upright vine would ease some of the trellising work done by hand. These vines have particularly strong tendrils and sturdier canes which help the vine grow straighter. All we have to do is make sure they are growing in-between the wires. Gamay ‘Droit’ grapes mature about two weeks later than standard Gamay Noir so we need to be particularly vigilant for signs of break down so we can prevent problems and allow the grapes to fully mature.

2016 PINOT NOIR

Pinot Noir is known the world over as the “heartbreak grape” because of how difficult it is to grow well. The slightest bit of moisture in the air can spell trouble so it is critical that we stay vigilant during the growing season. Our sustainable practices mean we are in the vineyards routinely so we can spot the beginnings of a problem and stop it from developing. Our sustainable practices include never using herbicides; we control weeds by tilling them into the soil where they add nutrients; our cellars are geothermal environments where heating and air conditioning are not needed at any time during the year. These are just a few examples of our environmentally friendly practices both in the vineyards and in the winery.

2016 EQUULEUS

The vineyard block where Equuleus is grown is very special. The vines were planted in 1985 and surround the stables. Two sides of the block are bounded by a stand of trees that act as a wind block which helps drive up the temperatures a few degrees as compared to the rest of the vineyard. This combined with careful yield management results in fully mature grapes at harvest. An added bonus is the extra compost available from the stalls which is routinely spread amongst only these vines.

Bosc Family Food Pairings

2014 ROSÉ SPARKLING 

This is a yummy wine for sipping while making dinner. It is fresh and crisp so it will also pair with many appetizers; from smoked salmon to chicken satay.

2017 GEWÜRZTRAMINER

Gew is not necessarily the first wine you reach for when pairing with food but this wine is remarkably versatile. Yes, there are exotic flavours that you can try to match but we think it’s the tremendous mouth feel that makes it a real food partner. Try it with beef stir fry over a bed of hearty buckwheat soba noodles.

2015 CHARDONNAY

The perfect lobster wine.

2018 GAMAY NOIR ‘DROIT’

This is our “go-to” summer BBQ wine. No matter what is on the grill, Gamay ‘Droit’ is a terrific match. One of our favourite rib recipes has a sauce made from olive oil, honey, any fresh herbs you have, garlic, Dijon mustard, lemon juice and minced jalapeño. Chill down the wine for about 10 minutes and voilà, gourmet back deck BBQ! In the winter it works beautifully with a hearty lasagna or a double-cut Ontario pork chop topped with a mushroom & herb sauce.

2016 PINOT NOIR

This is a beautifully structured Pinot Noir making food pairing quite interesting. The classic combination is with lamb, and we’ve certainly enjoyed this wine with an herb-encrusted rack of lamb. But don’t be afraid to think outside the box and try it with cedar-planked salmon with a hoisin glaze.

2016 EQUULEUS

This wine is luscious and full-bodied. Prime rib roast, Yorkshire pudding and root vegetables immediately come to mind but we’ve been known to enjoy Equuleus with just about anything… roasted rack of lamb, BBQ steak, double-cut veal chop, etc. This wine deserves a partner with as much oomph and class as it has.

Technical Notes

2014 ROSÉ SPARKLING 

Harvest Date Alcohol Brix at Harvest PH Total Acidity Cases Produced Residual Sugar
September 14 & 15 12%  20.2/19.5˚ 3.18 5 750 10 g/L

2017 GEWÜRZTRAMINER

Harvest Date Alcohol Brix at Harvest PH Total Acidity Cases Produced Residual Sugar
October 3 12.5% 23.2˚ 3.34 5.2 300 6 g/L

2015 CHARDONNAY

Harvest Date Alcohol Brix at Harvest PH Total Acidity Cases Produced Residual Sugar
October 2 13.7% 22˚ 3.54 5.2 513 0 g/L

2018 GAMAY NOIR ‘DROIT’

Harvest Date Alcohol Brix at Harvest PH Total Acidity Cases Produced Residual Sugar
October 5 12.5% 23.2˚ 3.48 5.3 1100 2 g/L

2016 PINOT NOIR

Harvest Date Alcohol Brix at Harvest PH Total Acidity Cases Produced Residual Sugar
October 1 12.8% 22.8˚ 3.69 5 541 1.3 g/L

2016 EQUULEUS

Harvest Date Alcohol Brix at Harvest PH Total Acidity Cases Produced Residual Sugar
October 19 & 23 13.5% 24.8˚ 3.68 5 515 0.4 g/L

 

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