Nicely balanced, delicious expression of Pinot Noir with integrated 10% neutral oak: cranberry, cherry with apple and citrus background and lingering acidity. Best of Class ACWC.
Lots of dark blackberry, juicy cherry and liquorice, with a touch of well-integrated oak spice character; silky, layered and slightly chewy tannins on the lingering, bright finish. Full-flavoured without being heavy.
Bright, old gold in colour with a lovely, lifted nose of mango and honey; medium to full-bodied, sweet, candy apple flavour with balancing and an engaging note of bitterness on the finish for added interest.
Dense purple in colour, the nose is a cornucopia of blackcurrant, plum and cherry aromas. Medium to full-bodied, it fills the palate with cedary, black fruit flavours with notes of smoked meat and dark chocolate. This wine cries out for pepper steak.
Crisp and clean with no oak to take away from the purity of the fruit. Ripe apple, pear, citrus, lilac and minerals. Dry and refreshing with great persistency.
A knockout with ripe yet finessed bramble, earth, spice, blueberry-raspberry fruits, cloves and cigar-box cedar aromas. It is layered in the mouth with rich, complex and highly extracted black and red fruits followed by lavish spices and silky tannins through the finish. A virtuoso Pinot performance.
Ben Couillard, 39-year-old brewmaster and owner of Auval, left his brewing gig at Pit Caribou to start a true farmhouse brewery in the Gaspé in 2015. His mission is to brew rustic ales that have a sense of place, and Couillard uses as many local ingredients as his beekeeper business partner (the farmer half of the equation) can grow. Wild-fermented fruit beers are brewed with a mixed yeast culture that he’s isolated from wildflowers and fermented on raspberries, aronia, blackcurrants or cherries grown on the farm’s orchards. Aronia pours hazy pink and bursts with wild and funky aromatics and light berries. Tart, very dry, highly effervescent.