Winemaker's Notes
GAMAY NOIR
Our Gamay Noir is a medium-bodied, easy-drinking red wine. It has a purplish red colour and will remind you of cherry and berry fruit on the nose. The tannins are soft but still apparent to give a little structure. Fermentation and aging is done in stainless steel so the flavours are strictly the grape. The finish is smooth and it lingers just long enough.
GAMAY NOIR ‘DROIT’, ST. DAVID’S BENCH
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’.
‘OLD VINES’ PINOT NOIR
Testing and tasting are both very important parts of the winemaking process. Myself, Paul Sr. and members of the winemaking team pull samples regularly to assess the progress of our wines. When we tested this batch of Pinot Noir it was clear that it was a stand-out.
Made with grapes from the oldest vines in our St. David’s Bench Vineyard we used barrel ageing to enhance the depth and richness. The wine has flavours of raspberries nicely integrated giving the wine structure and age-ability.
PINOT NOIR, PAUL BOSC ESTATE
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.
CABERNET-MERLOT
This Cabernet- Merlot is a blend of Cabernet Franc, Cabernet Sauvignon and Merlot sourced from several different vineyards. We like to use a combination of sources for this wine to achieve consistency in the bottle vintage to vintage. The juice underwent cold-soak maceration for the first three days with the remainder temperature controlled. A few months in French oak barrels added complexity and a hint of spice, but not to overpower the wonderful bouquet of strawberry and cassis. The tannins are nicely integrated and balanced. This wine is drinking well now but will continue to evolve in the bottle for several more years.
CABERNET SAUVIGNON
The grape bunches for this Cabernet Sauvignon were hand-sorted right in the vineyard and only high quality bunches made the grade. This hands-on approach continued in the cellar with ten months of aging in French oak barrels and regular stirring of the lees. The wine is vibrant with mouth-watering black cherry, dark chocolate and warm spice notes wrapped in toasty vanilla. Classic old world style Cab Sauv. It’s ready to drink now but will continue to evolve in the bottle over the next few years.
Vineyard Manager's Notes
GAMAY NOIR
We believe we are custodians of the land and have been practicing sustainable agriculture right from the beginning. Our 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.
GAMAY NOIR ‘DROIT’, ST. DAVID’S BENCH
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.
‘OLD VINES’ PINOT NOIR
Producing wine in a cool climate means grapes spend more time on the vine, which results in rich layered wines. However, the longer Pinot Noir (a notoriously thin-skinned grape) stays on the vine, the more likely there are to be challenges. 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.
PINOT NOIR, PAUL BOSC ESTATE
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.
CABERNET-MERLOT
Cabernet Franc is one of Niagara’s signature grape varieties and the most widely planted red vinifera in the Peninsula. We have blocks on three of our four vineyards dating back to 1985. Cabernet Sauvignon, while less widely planted in Niagara, has roughly the same acreage as Cabernet Franc in our vineyards. It is not generally known that Cabernet Sauvignon is the offspring of Cabernet Franc. It is an 18th century cross of Cabernet Franc and Sauvignon Blanc. All three varieties are native to the Bordeaux region of France. The grapes for this wine were grown exclusively in our own vineyards.
CABERNET SAUVIGNON
The grapes for this wine were grown exclusively in our vineyards. We believe we are custodians of the land and have been practising sustainable agriculture right from the beginning. We made this Cabernet Sauvignon by selecting grapes from more than one of our vineyards. The tradition of sourcing grapes from different vineyards adds character and dimension to wine, and this is a fine example. Our vineyards thrived by very carefully managing the yield from each vine. The result was fully mature, ripe grapes that were brimming with flavour.
Bosc Family Food Pairings
GAMAY NOIR
Our Gamay Noir is delicious with tomato-based pasta and lighter grilled dishes. Because it is unoaked we like to chill the bottle for a few minutes on a hot summer day and enjoy it on the patio at lunch with grilled chicken breast sandwiches.
GAMAY NOIR ‘DROIT’, ST. DAVID’S BENCH
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.
‘OLD VINES’ PINOT NOIR
Due to its high acidity and low tannin content, our ‘Old Vines’ Pinot Noir is light enough for grilled fish but complex enough to stand up to richer fare, such as roast chicken or beef stew.
PINOT NOIR, PAUL BOSC ESTATE
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.
CABERNET-MERLOT
This Cabernet has the structure to pair well with many different meat-based dishes but also has the acidity to work well with pasta topped with tomato sauce.
CABERNET SAUVIGNON
Your favourite steak has met its match!
Technical Notes
GAMAY NOIR
| Harvest Date |
Alcohol |
Brix at Harvest |
PH |
Total Acidity |
Cases Produced |
Residual Sugar |
| September 30 |
12.1% |
22.8˚ |
3.52 |
5.3 |
3275 |
1.6 g/L |
GAMAY NOIR ‘DROIT’, ST. DAVID’S BENCH
| 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 |
‘OLD VINES’ PINOT NOIR
| Harvest Date |
Alcohol |
Brix at Harvest |
PH |
Total Acidity |
Cases Produced |
Residual Sugar |
| October 5 |
13% |
23˚ |
3.45 |
4.5 |
493 |
1.7 g/L |
PINOT NOIR, PAUL BOSC ESTATE
| 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 |
CABERNET-MERLOT
| Harvest Date |
Alcohol |
Brix at Harvest |
PH |
Total Acidity |
Cases Produced |
Residual Sugar |
| October 10, 18 & 19 |
12.10% |
23˚ |
3.63 |
5 |
4000 |
1.6 g/L |
CABERNET SAUVIGNON
| Harvest Date |
Alcohol |
Brix at Harvest |
PH |
Total Acidity |
Cases Produced |
Residual Sugar |
| October 7 |
12.5% |
22.8˚ |
3.44 |
6 |
4797 |
.8 g/L |
