Winemaker's Notes
BRUT SPARKLING
Our Brut is a classic blend of Chardonnay and Pinot Noir made in the traditional method. We bottle age this wine on the lees (yeast) for a minimum of one year 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. On the nose, it should remind you of lemon, lime and toasted bread. The creamy texture is punctuated by fine, persistent bubbles.
ALIGOTÉ, CUVÉE MICHÈLE
Aligoté is a rare vitis vinifera variety native to the Burgundy region of France. Aligoté can be a chameleon by exuberantly expressing its terroir. Our Aligoté will remind you of green apples and fresh pears on the nose while on the palate the minerality and zing of crisp acidity is mouthwatering. That’s why we believe it doesn’t need to be oak aged – it’s delicious on its own.
In memory of Michèle Bosc, $1 from the sale of each bottle of Cuvée Michèle Aligoté 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.
SAUVIGNON BLANC
We bottle this wine in a clear Bordeaux shaped bottle so you can see how clean and vibrant the wine is. You can also see from the colour that it’s unoaked. This is the way we like Sauvignon Blanc; fragrant with classic hints of gooseberry and citrus fruit with an herbal note on the finish. We chose to use a screwcap on this wine to signal that we believe this wine is best enjoyed young.
RIESLING
Riesling is considered one of the world’s noble white grapes. It can be made in a variety of styles. This version is slightly off-dry and lower in alcohol. The nose is vibrant and will remind you of lemons and honey. Simply put, it is sunshine in a bottle!
ATELIER WHITE
2018 Atelier White is a blend of Riesling, Gewurztraminer and Auxerrois, all grown on our family’s farms. Amélie has crafted a fresh, crisp, unoaked wine that will quench your thirst on a summer patio.
BARREL FERMENTED CHARDONNAY
Chardonnay is still one of the most popular white varieties in the world. It may have to do with how versatile it can be; you can have unoaked, lightly oaked and full-on, no-holds barred woody Chardonnay. We believe that if you are going to oak-age any wine it should be done judiciously so the fruit notes can still come through and this is a terrific example of that approach. This Chardonnay was barrel fermented with extended lees contact and aged for about nine months in the same French oak barrels. It has a creamy, buttery texture with melon and pear flavours. The wine is quite rich and can develop in the bottle for a few years.
ROSÉ, CUVÉE D’ANDRÉE
We dedicate this delightful Rosé to Madame Andrée Bosc – wife, mother and winery matriarch. We wanted to make a wine with as much joie de vivre as Madame. The vibrant pink certainly makes a statement. We were able to extract this colour by using only fully ripe grapes and by allowing an overnight cold soak to bleed out the colour from the skins. This is the old school way to make a crisp, dry Rosé. On the nose the aromas will remind you of fresh strawberries and cranberries. On the palate it is fresh and lively.
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.
PINOT NOIR, CUVÉE MICHÈLE
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 ageability.
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.
ATELIER RED
2017 Atelier Red is a blend of Gamay Noir, Pinot Noir, Cab Sauvignon, Cab Franc and Merlot. This wine was crafted to be smooth and easy drinking.
CABERNET-MERLOT
This Cabernet-Merlot is a classically styled blend of Cabernet Sauvignon, Cabernet Franc and Merlot that has been aged for six months in French oak barrels. We use the time-honoured tradition of sourcing grapes from our various vineyards in order to combine the best flavour profiles of each site. Each variety is vinified separately then combined to create the final blend. The resulting wine is medium-bodied with layers of flavours. It will remind you of dark chocolate, raspberry and cassis. It is certainly ready to drink now but has the structure to continue to develop in the bottle for 3-5 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
BRUT SPARKLING
The Chardonnay and Pinot Noir for our Brut 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.
ALIGOTÉ, CUVÉE MICHÈLE
We have been growing Aligoté since 1978 and it’s a pleasure to work with in the vineyard. It is quite generous in producing fruit so we do have to keep the yield in check so each vine produces ripe, concentrated grapes. But the canopy doesn’t grow too high and the canes are not as woody as most vinifera so they are easy to tie in the spring and trellis in the summer. Aligoté’s leaves are bigger than average providing ample surface area for photosynthesis, producing ripe juicy grapes.
SAUVIGNON BLANC
The grapes for this wine were sourced exclusively from our vineyards. We hand select the fruit as it is being picked to make sure only top quality grape bunches are used. We choose fruit from several of our different vineyards; silty, mineral rich soils from those located in the Four Mile Creek sub-appellation and some from the heavier clay-based soils from the St. David’s Bench sub-appellation to add depth and character. All the while making sure we are farming our vineyards responsibly and sustainably, like we have done since 1978.
RIESLING
We have been growing Riesling since 1978. It thrives in our vineyards in Niagara-on-the-Lake. While it can be a bit fickle towards the end of the season, our team knows to keep a close eye on the grapes as harvest progresses. It’s generally one of the later whites to be picked and if you’re not diligent volume can be lost due to the grapes splitting their skins and losing all that goodness. The grapes for this wine were sourced exclusively from our vineyards. We hand select the fruit as it is being picked to make sure only top quality grape bunches are used. We choose fruit from several of our different vineyards; silty, mineral rich soils from those located in the Four Mile Creek sub-appellation and some from the heavier clay-based soils from the St. David’s Bench sub-appellation to add depth and character. All the while making sure we are farming our vineyards responsibly and sustainably, like we have done since the beginning.
ATELIER WHITE
Atelier is a celebration of the creativity and craftsmanship that goes into making delicious wine. Our winemaker, Amélie Boury, carefully made these blended wines to be something bigger than their individual parts. Our barrel cellar is her atelier and we think you will love what she has created there.
BARREL FERMENTED CHARDONNAY
The grapes for this wine were sourced exclusively from our vineyards. We hand select the fruit as it is being picked to make sure only top quality grape bunches are used. We choose fruit from several of our different vineyards; silty, mineral rich soils from those located in the Four Mile Creek sub-appellation and some from the heavier clay-based soils from the St. David’s Bench sub-appellation to add depth and character. All the while making sure we are farming our vineyards responsibly and sustainably, like we have done since 1978.
ROSÉ, CUVÉE D’ANDRÉE
We take our Rosé very seriously. We believe that any wine we make must be made from the best grapes we can grow. This Rosé is no exception. We’ve chosen Pinot Noir to make this wine because we love the result. Notice the harvest date — we choose specific bunches in the vineyard that we believe will make the best Rosé. In each Pinot Noir block, bunches for sparkling wine are picked first, then Rosé then the rest are left to hang so they develop the maturity needed for our Estate Grown & Bottled and ‘Old Vines’ Pinot Noirs.
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.
PINOT NOIR, CUVÉE MICHÈLE
Pinot Noir is known the world over as the “heart break 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.
ATELIER RED
Atelier is a celebration of the creativity and craftsmanship that goes into making delicious wine. Our winemaker, Amélie Boury, carefully made these blended wines to be something bigger than their individual parts. Our barrel cellar is her atelier and we think you will love what she has created there.
CABERNET-MERLOT
The grapes for this wine were grown exclusively in our vineyards. We believe we are custodians of the land and have been practicing sustainable agriculture right from the beginning. We made this Cabernet- Merlot 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.
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
BRUT SPARKLING
Good sparkling wine is one of those wines that will pair with just about anything; from popcorn to the most elegant canapé. Take a leaf of Belgian endive, add a tablespoon of C’est Bon Chévre and garnish with Grimo’s heartnuts and a drizzle of local clover honey.
ALIGOTÉ, CUVÉE MICHÈLE
We love our Aligoté any time but especially on a hot summer day. Imagine your favourite patio, a fresh green salad topped with grilled shrimp and a glass of crisp refreshing Aligoté on the side. A perfect lunch. For a more hearty meal, Aligoté is the first wine we reach for when cooking risotto. Not only is it the perfect wine to cook off in the rice but it is delicious to sip while waiting for the risotto to cook.
SAUVIGNON BLANC
Sauvignon Blanc has gained popularity over the past couple of years. We think it’s because it’s fresh and easy drinking but the zip of acidity also makes it a versatile food wine. Our Sauv Blanc is a great example of this style. It works well with salads topped with vinaigrettes as well as simple oysters on the half shell.
RIESLING
This off-dry Riesling is a new wine for us and it quickly became a staff favourite. The zip of balancing acidity makes it a lovely sipping wine. The generous mouth feel gives it some versatility for pairing with light to medium weight fare like lemon chicken picatta. It’s also a terrific base for white sangria.
ATELIER WHITE
Pairs beautifully with fish, salads and good friends.
BARREL FERMENTED CHARDONNAY
This classic Chardonnay is a picture of balance – fruit, acid, oak and alcohol working together to create a wonderfully versatile food wine. Try it with a simple Caesar salad topped with Niagara-on-the-Lake’s own Pingue prosciutto that has been dried in the oven then crumbled over the salad.
ROSÉ, CUVÉE D’ANDRÉE
For us, Rosé is the one wine that will pair with anything. If we’re having a tough time finding a match for a particular dish, we know we have our Rosé in our hip pocket. We have enjoyed it with beef satay, with a thick and juicy burger off the grill and even a summer field greens salad topped with a pan-seared sea scallop. When in doubt, Rosé!
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.
PINOT NOIR, CUVÉE MICHÈLE
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.
ATELIER RED
Pair it with burgers, pizza, or anything off the grill.
CABERNET-MERLOT
This is an easy pick for an everyday red. It pairs well with spaghetti and meatballs, pizza and BBQ hamburgers.
CABERNET SAUVIGNON
Your favourite steak has met its match!
Technical Notes
BRUT SPARKLING
| Harvest Date |
Alcohol |
Brix at Harvest |
PH |
Total Acidity |
Cases Produced |
Residual Sugar |
| N/A |
12.5% |
20.7˚ |
3.28 |
5.1 |
2877 |
8.6 g/L |
ALIGOTÉ, CUVÉE MICHÈLE
| Harvest Date |
Alcohol |
Brix at Harvest |
PH |
Total Acidity |
Cases Produced |
Residual Sugar |
| September 19 |
13% |
22.5˚ |
3.47 |
5.2 |
2005 |
1 g/L |
SAUVIGNON BLANC
| Harvest Date |
Alcohol |
Brix at Harvest |
PH |
Total Acidity |
Cases Produced |
Residual Sugar |
| September 9 |
12.5% |
21.2˚ |
3.1 |
7.7 |
5000 |
7 g/L |
RIESLING
| Harvest Date |
Alcohol |
Brix at Harvest |
PH |
Total Acidity |
Cases Produced |
Residual Sugar |
| September 21 |
12.2 |
18.8˚ |
3.07 |
6.9 |
973 |
17 g/L |
ATELIER WHITE
| Harvest Date |
Alcohol |
Brix at Harvest |
PH |
Total Acidity |
Cases Produced |
Residual Sugar |
| September 23 |
12% |
19° |
3.09 |
6.9 |
2700 |
20.4 g/L |
BARREL FERMENTED CHARDONNAY
| Harvest Date |
Alcohol |
Brix at Harvest |
PH |
Total Acidity |
Cases Produced |
Residual Sugar |
| October 10 |
12.60% |
21.6˚ |
3.54 |
4.7 |
2132 |
1.5 g/L |
ROSÉ, CUVÉE D’ANDRÉE
| Harvest Date |
Alcohol |
Brix at Harvest |
PH |
Total Acidity |
Cases Produced |
Residual Sugar |
| September 24 |
12% |
19.5˚ |
3.2 |
6.6 |
500 |
7.5 g/L |
GAMAY NOIR
| Harvest Date |
Alcohol |
Brix at Harvest |
PH |
Total Acidity |
Cases Produced |
Residual Sugar |
| September 30 |
12.1% |
22.8˚ |
3.52 |
5.2 |
3275 |
1.6 g/L |
PINOT NOIR, CUVÉE MICHÈLE
| Harvest Date |
Alcohol |
Brix at Harvest |
PH |
Total Acidity |
Cases Produced |
Residual Sugar |
| September 22 |
12.1% |
23˚ |
3.65 |
4.5 |
4415 |
1 g/L |
ATELIER RED
| Harvest Date |
Alcohol |
Brix at Harvest |
PH |
Total Acidity |
Cases Produced |
Residual Sugar |
| October 15 – November 1 |
12% |
21.7˚ |
3.46 |
5.5 |
4000 |
5 g/L |
CABERNET-MERLOT
| Harvest Date |
Alcohol |
Brix at Harvest |
PH |
Total Acidity |
Cases Produced |
Residual Sugar |
| Nov 1-9 |
12.50% |
23˚ |
3.54 |
5.1 |
5000 |
2.0 g/L |
CABERNET SAUVIGNON
| Harvest Date |
Alcohol |
Brix at Harvest |
PH |
Total Acidity |
Cases Produced |
Residual Sugar |
| October 7 |
12.50% |
22.8˚ |
3.44 |
6 |
4797 |
.8 g/L |
