Bisous Brut, Malivoire Wine Company

This is a non-vintage wine. It is made to be as similar from year to year as possible, allowing for different vintages to be included in the disgorgement. Details and tasting notes here are from the most recent bottling.

VQA Beamsville Bench

Winery Tasting Notes: Aromas and flavours tell of sliced green apple, tropical tangerine and grapefruit with a toast-and-butter underlay. A taste is frothy, zesty and mouth-filling, with lingering flavours of lemon, star fruit and brioche.

Vinification Notes: Composed 85% Chardonnay and 15% Pinot Noir, both grown and hand-harvested from the Moira and Mottiar sites of the Beamsville Bench. Bisous was vinified in the Traditional Method. The main component wine was from whole-cluster-pressed grapes that had fermented in mature French oak barrels, augmented with a second base wine blended and reserved from earlier vintages. Once bottled, the wine was transferred to our original cellar beneath the Moira Vineyard to undergo secondary fermentation, and disgorged after three years on the lees.

Vegan friendly. Sustainable Winegrowing Ontario Certified.

Tasting notes by Tony Aspler

Appearance: Pale straw with dancing, tiny bubbles. Nose: Leesy and distinctly apple-scented. Palate: Light-bodied and dry, with bright lemon and green apple flavours. Crisp and refreshing, with a long finish.

Serve: 6–8 °C, well chilled. Drinking window: now through approximately 2028.

Pairing: Smoked salmon blinis with crème fraîche and dill; miso-glazed salmon; fresh chèvre with lemon zest and chives; Gruyère and spinach soufflé; green apple and lemon tart.