Wine coming from the oldest commercially exploited grape vines in Quebec. These 25-year-old vines do not produce more than a small quantity of clusters per vine which contributes in terms of quality to an aromatic richness that is hardly comparable to that of the younger vines.
Grape variety
Gamay noir, Maréchal Foch and Lucy Kuhlmann
Vintage year
2007
Alcohol rate
12,1 % alcohol / vol
Residual sugar
1,3 g/L
Consumption Temperature
14° C
Food Pairings
Aged in dense oak barrels, smooth and well structured on the palate with ripe fruity flavors. This wine has a lovely oaky and smoky finish.
It pairs well with red meat, duck, pasta and cheese.
Seyval Carte d'Or is produced by the vineyard since 1985. It has won the gold medal at the international competition Sélections Mondiales 87 of Montreal. The medal was awarded for being the best Quebecois terroir wine.
Every year, Seyval Carte d'Or is made with the best Seyval grape harvest of the vineyard.
Grape variety
Seyval noir – Chelois
Vintage year
2007
Alcohol rate
12 % alcohol / vol
Residual sugar
8. G/L
Consumption Temperature
8 à 10, 12°C
Food Pairings
Mineral fragrances, citrus and floral tones. It has woody aromas since 25% of it is aged in oak casks. For the connoisseurs of semi-dry white wine, Seyval Carte d'Or pairs well with fish, seafood and
all dish served with white wine sauce.
Grown in the vineyard for over 20 years, the Riesling, this viniferas from Alsace, yields small quantities in our climate but it delivers still all its richness to the nose and palate.
Grape variety
Riesling
Vintage year
2007
Alcohol rate
12,3 % alcohol / vol
Residual sugar
1,4 g/L
Consumption Temperature
10° C
Food Pairings
Fruity nose with floral characters, this dry
Riesling has a well structured mouth-feel and a slightly spicy finish. The Riesling is very versatile
It goes well with seashells such as oysters and mussels, as well as shellfish like lobster and shrimp, and roasted poultry.
It is the first choice with Asian dishes and sushi.
Also produced at the vineyard since 1985, this wine has won the heart of a predominantly feminine clientele that loves the sweetness of its Muscat fruity notes and floral fragrances. It has a hint of residual sugar thus making it soft to the palate, yet lively and generous. Its finish is distinguished by freshness after a bitter length.
It is made every year from the best Seyval vintage of the vineyard.
Grape variety
Seyval and Aurore
Vintage year
2008
Alcohol rate
12,5 % alcohol / vol
Residual sugar
3 g/L
Consumption Temperature
10°C
Food Pairings
Floral aromas, green apple, semi-sec, fruity and
tangy. The Maredoise is perfect with small bites and appetizers as well as white meat dishes.
Made from red grapes, this rosé wine possesses flavors typical of red fruits combined with the freshness that often characterizes white wines.
Grape variety
Seyval noir and Chelois
Vintage year
2008
Alcohol rate
12 % alcohol / vol
Residual sugar
8 g/L
Consumption Temperature
10°C
Food Pairings
Demi-sec, creamy, pink grapefruit aromas. A
classic summer wine, the rosé never fails at a lovers’ breakfast on the grass, a brunch on the patio with friends or a family picnic.
It goes well with patés, cooked meats, etc. It can be savored on its own as a refreshing aperitif. During winter it replaces white wine off the cuff.
This straw yellow ice wine has candied fruits, apricot and mango fragrances that lead into a lengthy finish on the palate. Its high levels of sugar enhance its elegance while still maintaining a well-balanced acidity.
Dessert wine. Sweet white wine. Ice wine.
Litchi, apricot, apple and grapefruit characters. Serve chilled.
Grape variety
Vidal
Vintage year
2007
Alcohol rate
12,3 % alcohol / vol
Residual sugar
220 g/L
Consumption Temperature
10° C
Food Pairings
It is the perfect wine for special ocassions pairing well with foie gras. It can be enjoyed on its own to appreciate all its elegance. It is usually advised to drink it cold, but it can also be savored at room temperature, as the cold can hide its most delicate qualities.
An interesting combination to discover is to enjoy it with blue cheese like the Abbaye de St. Benoit or Ciel de Charlevoix.
This rosé ice wine is obtained by blending white and red grape varieties. Pressed in winter at -15 C, the must is naturally concentrated by trapping the juice in its frozen state in the press.
Grape variety
Vidal and Seyval noir
Vintage year
2007
Alcohol rate
12 % alcohol / vol
Residual sugar
220 g/L
Consumption Temperature
10° C
Food Pairings
The emerging fragrances are of candied fruits
and wild blackberries. Also, with apricot and red berries tones. Serve cold.
This porto aperitif is made according to the traditional Portuguese method, that is, by adding alcohol to the must while it is still grape juice. This technique enables to preserve significantly the natural grape fragrances.
Grape variety
Seyval, Aurore and Vee blanc
Vintage year
3-year-old
Alcohol rate
16,5 % alcohol / vol
Residual sugar
80 g/L
Consumption Temperature
10°C
Food Pairings
Smoky, oaky, spicy and fruity tones. Serve as an
aperitif with smoked salmon or as an after-dinner liqueur with mild cheeses.
Like all the portos, it is easily enjoyed as an aperitif or a digestif. It is unfortunate that not many people know it is exceptional with salmon or smoked trout.
This ruby-colored, naturally sweet wine emanates strong, slightly candied, ripened fruit tones on the nose. Having spent several months in the barrel enhances the complex flavors on the palate that start by a rich and lush attack with a firm petrol tone. This porto-like wine has an extended and exquisite oaky finish.
Grape variety
Maréchal foch, De chaunac, Lucy Kuhlman and Chelois
Vintage year
3-year-old
Alcohol rate
16,5 % alcohol / vol
Residual sugar
110 g/L
Consumption Temperature
14°C
Food Pairings
Vanilla, caramel, chocolate and hazelnut aromas.
Oaky. Serve as digestif with strong cheeses and dark chocolate.
Classically enjoyed as aperitif or with blue cheeses (Abbaye de St. Benoit or Roquefort) among other strong cheeses. It is exquisite as after-dinner liqueur with dark chocolate.
This wine is the small brother of the ice wine as it is obtained after the second pressing of Givrée d’Ardoise. The Douceur d’Ardoise displays an aromatic richness evidently echoing that of the ice wine, but with less sugar concentration and higher alcohol volume.
Grape variety
Vidal
Vintage year
2008
Alcohol rate
13,2 % alcohol / vol
Residual sugar
140 g/L
Consumption Temperature
10°C
Food Pairings
Litchi, pineapple, peach and citrus fruits aromas. It can also be enjoyed as an aperitif with foie gras. Serve chilled.
Some drink it as an aperitif pure or with ice. It combines perfectly with a paté de foie. It works wonders with mild cheeses like the Riopel. A slightly sweetened dessert will compliment it as well.
