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 ageing are done in stainless steel so the flavours are strictly the grape. The finish is smooth and it lingers just long enough.
There are two distinct styles of Pinot in the world of wine: big, jammy fruit bombs typical of hot climates, and a more delicate, nuanced and balanced wine with silky tannins that is more typical in cool climates. Our Pinot Noir most often is described in the latter style. It should remind you of strawberries and violets on the nose with a hint of mushrooms. On the palate, the tannins are nicely integrated giving the wine structure and age-ability.
In memory of Michèle Bosc, $1 from the sale of each bottle of Cuvée Michèle Pinot Noir at the winery or online will be donated to the Camp Kerry Society which specializes in providing bereavement programs and support to individuals and families impacted by serious illness, grief and loss.
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.
We only make this Merlot in the best years and in very limited quantities. In the cellar, it undergoes temperature-controlled fermentation and is aged for one year in French oak barrels. We stir the barrels regularly to make sure every drop of wine has come in contact with the oak. It has a purplish ruby colour and a bouquet of black cherry and dark chocolate. It is a rich, full-bodied wine with cherry and cassis flavours and a silky finish. We built this wine to last and it will continue to develop for 5-10 years after bottling.
Cabernet Franc is one of Niagara’s signature grape varieties and this is an excellent example of how it can be made into a complex wine with ageing potential. The grapes are handpicked and then undergo temperature-controlled fermentation so the wine does not come across as “over-extracted”. It’s then aged for one year in 1-2-year-old French oak barrels to add an extra layer of flavour but not mask the essence of the wine. It’s ruby coloured, with flavours of raspberry and pipe tobacco. Although this wine is ready to drink, it will continue to develop in the bottle for at least 5-10 years.
We grow Cabernet Sauvignon in only two places: a block on Paul Bosc Estate Vineyard which is the core of Equuleus and here on the St. David’s Bench Vineyard. This is the only single variety Cab Sauv we make and only when Mother Nature cooperates. This Cab Sauv goes through temperature-controlled fermentation and is then aged in 1-2-year-old French oak barrels for up to 12 months. The result is a wine with deep ruby colour and cassis and bell pepper on the nose. It is full-bodied and complex showing classic varietal character. It’s ready to drink now but will continue to develop and soften over the next 5-10 years.
Vineyard Manager's Notes
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.
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 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.
We are fortunate to be able to work with the St. David’s Bench Vineyard. It is an incredible sight. Because it is so far from the lake and nestled against the Escarpment, we are able to achieve full maturity and ripeness in our reds. We do a lot of hand-work in the rows to help the vine concentrate flavours. For example, we select the best bunches on each vine and remove the rest, 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. But the best wines are made in the vineyard so we want to give the winemaking team the best grapes we possibly can.
We are fortunate to be able to work with the St. David’s Bench Vineyard. It is an incredible sight. Because it is so far from the lake and nestled against the Escarpment, we are able to achieve full maturity and ripeness in our reds. We do a lot of hand-work in the rows to help the vines concentrate their flavours. This site also features underground springs that carry limestone off the Escarpment. The vine roots access this water and we believe it is what gives wines grown here their signature minerality.
Our St. David’s Bench Vineyard is located about 10 km from Lake Ontario in the St. David’s Bench sub-appellation. It is one of the warmest sites in the Niagara peninsula making it ideal for getting full grape ripening and maturation for Bordeaux varietals, in most years. No site is perfect all the time! The vines also absorb limestone-rich water flowing off the Escarpment in underground artesian springs. It’s this aspect of the vineyard’s terroir that gives this wine its signature minerality. It’s also why we never have to worry about irrigating the vineyard.
Bosc Family Food Pairings
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.
The classic Burgundian pairing of Pinot Noir and locally raised lamb can certainly apply in Ontario with many farmers raising lamb. Try this Pinot Noir with a lamb burger fresh off the grill topped with caramelized onions.
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.
This is a full-throttle Merlot. It begs for a dish that is equal in weight and substance. Try our Merlot with a double-cut Ontario pork chop with blueberry compote on the side.
Try Cab Franc the next time you’re thinking about Cab Sauvignon. You will be pleasantly surprised! This wine is full-bodied enough to pair with any red meat; BBQ, braised or roasted.
This wine screams for protein. Think about a big juicy steak right off the BBQ, simply prepared with a little salt and pepper. In cooler months braised lamb shank with a red wine reduction will warm your soul.