Malivoire Wine Company

Malivoire has pioneered an eco-centric approach to wine growing on the Beamsville Bench in the Niagara Peninsula since 1998. Winemaker Shiraz Mottiar, Director of Winegrowing, personifies Malivoire's founding philosophy: that excellence begins with healthy soil and vines, and depends on minimal human manipulation of the fruit. Malivoire is the only winery in National Wine Awards of Canada history to win three Platinum medals in a single year, and was named WineAlign's 2021 Winery of the Year. The estate also pioneered Melon de Bourgogne in Ontario, after the vines arrived by mistake more than 20 years ago.

Vins inclus ce mois-ci

September 2026

2-Bottle Red & White: 2022 Mottiar Chardonnay, 2022 Courtney Gamay (Both 2024 Silver Medal by WineAlign)
2-Bottle White: 2025 Melon, 2022 Mottiar Chardonnay
2-Bottle Red: 2022 Courtney Gamay, 2022 Old Vines Foch
2-Bottle Rosé & Sparkling: Bisous Brut NV, 2025 Rosé Moira
3-Bottle Red & White: 2022 Mottiar Chardonnay, 2022 Courtney Gamay, 2025 Rosé Moira
3-Bottle White: 2022 Mottiar Chardonnay, 2025 Melon, 2024 Viognier (2025 Silver Medal by WineAlign)
3-Bottle Red: 2022 Courtney Gamay, 2022 Old Vines Foch, 2023 Bisous Noir
6-Bottle Red & White: 2025 Rosé Moira, 2022 Mottiar Chardonnay, 2024 Viognier, 2023 Cabernet Franc, 2022 Old Vines Foch, 2024 Small Lot Gamay
6-Bottle Red: 2023 Cabernet Franc, 2022 Old Vines Foch, 2022 Courtney Gamay, 2023 Bisous Noir, 2024 'Demo Series' Analog, 2024 Pinot Noir

2022 Mottiar Chardonnay bottle

2022 Mottiar Chardonnay

Tasting Notes by Leah Spooner

Geographical Indication: VQA Beamsville Bench
Vineyard: Malivoire Wine Company Vineyards
Varietal: Chardonnay
Alcohol: 12.5 %
Residual Sugar: 1.5 g/L

Style: A focused and elegant Beamsville Bench Chardonnay, balancing a creamy, glossy texture and whipped-butter richness with crisp apple freshness, lively acidity and pronounced minerality. Dry and beautifully structured, with a long finish and a subtle bitter edge that adds complexity.

Quality Score: 93. A polished and elegant expression of Bench Chardonnay. Serve lightly chilled to showcase its balance of creaminess, freshness and minerality.

Description

Appearance: Bright gold.

Nose: Fresh apricot, Golden Delicious apple and a touch of honey.

Palate: Dry, creamy and glossy, opening with whipped-butter notes alongside crisp apple flavours. Well-balanced acidity keeps the palate fresh, while tangible Beamsville Bench minerality carries through to a long finish with a delicate touch of bitterness. Focused and elegant.

Serving Temperature: 10–12 °C.

Drinking Window: Enjoy now while the wine's freshness, texture and mineral character are beautifully balanced.

Pairing

Starter: Crispy chicken tenders with a fresh apple and herb slaw — the crisp apple flavours echo the wine while its acidity keeps the pairing fresh.

Cheese: Gouda, Brie or Havarti — creamy and moderately rich cheeses complement the Chardonnay's glossy texture, while its acidity prevents the pairing from feeling heavy.

Main: Chicken Cordon Bleu with a simple green salad — the wine's acidity cuts through the richness of the ham and cheese, while its creamy texture complements the chicken.

Vegetarian: Creamy mushroom and Parmesan udon noodles with scallions — the savoury depth and silky texture suit the wine's creamy character, while its acidity and minerality keep the dish lifted.

Dessert: Roasted apricots with honey and crème fraîche — a restrained, fruit-forward finish that picks up the wine's apricot and honey notes without overwhelming its dry style.

Additional Notes

A really beautiful rendition of Bench Chardonnay. The wine's combination of creaminess, crisp fruit, acidity and minerality makes it particularly versatile at the table. Following WSET pairing principles, its acidity is especially useful alongside richer foods, while the similar flavour intensity of buttery, creamy and savoury dishes allows the wine to remain expressive rather than being overwhelmed.

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2022 Courtney Gamay bottle

2022 Courtney Gamay

Tasting Notes by Tony Aspler

Geographical Indication: VQA Beamsville Bench
Vineyard: Malivoire Wine Company Vineyards
Varietal: Gamay
Alcohol: 13.0 %
Residual Sugar: 0.0 g/L

Style: A lively, medium-bodied dry Gamay with brisk acidity, spicy cherry fruit and a peppery character, supported by subtle oak. Fresh and savoury rather than heavy, with enough structure to stand up to hearty comfort foods.

Quality Score: 90. Drink now through 2027. Serve lightly chilled; no decanting required.

Description

Appearance: Medium ruby.

Nose: Peppery black cherry with oak notes.

Palate: Medium-bodied and dry, with spicy cherry flavours and integrated oak. Brisk acidity gives the wine energy and freshness, with a good-length finish.

Serving Temperature: 14–16 °C.

Drinking Window: Now through 2027.

Pairing

Appetizer: Warm mushroom and thyme tart with a touch of Dijon. The savoury, earthy flavours complement Gamay's spicy character without overwhelming its fresh fruit.

Cheese: Aged Gouda with toasted walnuts. The nutty, savoury flavours work with the wine's oak notes, while the cheese's richness is balanced by brisk acidity.

Main: Steak frites with garlic-herb butter. The wine's acidity and spicy cherry character provide a refreshing counterpoint to the richness of the steak and fries.

Vegetarian: Wild mushroom and lentil shepherd's pie with thyme. Earthy flavours mirror the savoury side of the Gamay, while its acidity keeps the pairing from feeling too heavy.

Dessert: Roasted chestnuts with dark chocolate shavings. The roasted, slightly earthy sweetness connects naturally with the wine's oak and dark-cherry character without making the pairing overly sweet.

Additional Notes

This Gamay's brisk acidity is a key advantage at the table: following WSET pairing principles, acidity helps refresh the palate alongside fatty or rich foods, making it a natural partner for steak frites and pastry-rich dishes such as chicken pot pie. The wine's medium body and spicy cherry profile also provide enough flavour intensity for these savoury foods without overwhelming them.

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Old Vines Foch bottle

2022 Old Vines Foch

Tasting Notes by Tony Aspler

Geographical Indication: VQA Beamsville Bench
Vineyard: Malivoire Wine Company Vineyards
Varietal: Foch
Alcohol: 12.5 %
Residual Sugar: 1 g/L

Style: A deeply coloured, medium-bodied dry red with ripe plum and blackberry fruit, savoury truffle and tobacco notes, cedary oak and a peppery finish. Balanced acidity gives the wine freshness and keeps its generous fruit and oak character in check.

Quality Score: 90. Enjoy now, or cellar for another 1–2 years. No need to decant if opened young; a short decant can help bring out its savoury aromatics.

Description

Appearance: Deep purple.

Nose: Spicy and aromatic, with black plum, truffle and tobacco leaf.

Palate: Medium-bodied and dry, with well-extracted plum and blackberry flavours, supported by cedary oak. Balancing acidity leads to a peppery finish.

Serving Temperature: 16–18 °C.

Drinking Window: Drink now, or cellar for 1–2 years.

Pairing

Appetizer: Wild mushroom crostini with thyme and caramelized onion. The earthy mushroom character picks up on the wine's truffle notes, while the acidity prevents the combination from becoming too rich.

Cheese: Aged Cheddar with toasted walnuts. The mature, savoury cheese has enough flavour intensity for the wine's concentrated fruit, oak and peppery finish.

Main: Slow-braised beef stew with mushrooms, carrots and thyme. The wine's plum and blackberry fruit can stand up to the richness of the beef, while its acidity helps keep the pairing balanced.

Vegetarian: Lentil and mushroom shepherd's pie with rosemary. Earthy, savoury flavours echo the truffle and tobacco notes, while the wine's fruit provides a richer counterpoint to the lentils.

Dessert: Dark chocolate and blackberry tart with lightly sweetened whipped cream. The dark fruit and chocolate create a natural bridge to the wine's plum and blackberry profile.

Additional Notes

This is a full-flavoured, savoury-leaning red that benefits from equally flavourful foods. Following WSET pairing principles, the wine's balancing acidity is particularly useful alongside richer dishes, while its medium body and concentrated fruit call for foods with comparable flavour intensity.

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Bisous Brut NV bottle

Bisous Brut NV

Tasting Notes by Tony Aspler

Geographical Indication: VQA Beamsville Bench
Vineyard: Malivoire Wine Company Vineyards
Varietal: 70% Chardonnay, 23% Pinot Noir, 7% Pinot Gris
Alcohol: 12.0%
Residual Sugar: 6 g/L

Style: A lively, light-bodied Brut with fine, persistent bubbles, a leesy apple-scented nose and crisp flavours of lemon and green apple. Dry and refreshing, with excellent length, this is an especially versatile sparkling wine for aperitif service and delicate seafood dishes.

Quality Score: 90. Drink now or hold for 2–3 years. Serve well chilled; no decanting required.

Description

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.

Serving Temperature: 6–8 °C.

Drinking Window: Now through approximately 2028.

Pairing

Appetizer: Smoked salmon blinis with crème fraîche, lemon and dill. The wine's acidity refreshes the palate while its citrus and apple character complement the salmon and creamy texture.

Cheese: Fresh chèvre with lemon zest and chives. Its tangy freshness works with the wine's crisp profile without overpowering its delicate bubbles and fruit.

Main: Miso-glazed salmon with sesame and scallions. The wine's bright acidity and dry finish provide a refreshing counterpoint to the richness of the salmon.

Vegetarian: Gruyère and spinach soufflé with a simple green salad. The bubbles and acidity help lift the soufflé's rich, airy texture, while the wine's apple and lemon flavours keep the pairing fresh.

Dessert: Green apple and lemon tart with lightly sweetened crème fraîche. The fruit echoes the wine's citrus and apple profile while keeping the dessert relatively restrained in sweetness.

Additional Notes

This Brut's high-acid, dry and sparkling profile makes it particularly food-friendly. Following WSET principles, acidity helps cut through fatty or rich foods, while its delicate flavour intensity is best matched with similarly refined dishes.

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2025 Rosé Moira bottle

2025 Moira Rosé

Tasting Notes by Leah Spooner

Geographical Indication: VQA Beamsville Bench
Vineyard:  Malivoire Wine Company Vineyards
Varietal: 100% Pinot Noir
Alcohol: 12.5%
Residual Sugar: 0.0 g/L

Style: A bright, fruit-driven and dry rosé made from 100% Pinot Noir. Ripe acidity and chalky minerality give the wine freshness and structure, while red cherry, strawberry, melon and rhubarb make it an easy-drinking, highly versatile summer choice.

Quality Score: 90. Refreshing, crisp and effortlessly food-friendly. An excellent patio sipper, with enough acidity and minerality to make it particularly versatile at the table.

Description

Appearance: Dusty rose.

Nose: Extra-fruity and expressive, with red cherry candy, strawberry, melon and rhubarb, complemented by soft floral aromas.

Palate: Fruity and dry, with the aromatic profile carrying through to the palate. Ripe acidity and chalky minerality provide balance and freshness, leading to a lengthy, crisp finish.

Serving Temperature: 8–10 °C.

Drinking Window: Enjoy young and chilled for maximum freshness and fruit character.

Pairing

Starter: Summer strawberry and arugula salad with fresh herbs and a light vinaigrette. The wine's strawberry and rhubarb character echoes the fruit, while its acidity works beautifully with the dressing.

Cheese: Fresh chèvre with strawberries and herbs. The creamy tang of the cheese complements the wine's fruit and acidity, while its mineral character keeps the pairing fresh.

Main: Herbed pork skewers with grilled vegetables. The wine's ripe acidity and red-fruit character complement the pork, while its dry finish keeps the pairing lively.

Vegetarian: Wild mushroom and herb pizza. The wine's crisp acidity provides a refreshing counterpoint to the richness of the cheese and mushrooms, while its earthy-mineral character bridges the flavours.

Dessert: Strawberry shortcake. A natural match for the wine's strawberry and floral profile. Keep the dessert only lightly sweet so it doesn't overwhelm the dry rosé.

Additional Notes

A food-friendly but easy-drinking rosé that works equally well as a patio sipper or alongside a summer meal. Its combination of fruit, ripe acidity and chalky minerality gives it enough structure to handle everything from grilled pork and salmon to lighter vegetarian dishes.

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2023 Cabernet Franc bottle

2023 Cabernet Franc

Tasting Notes by Tony Aspler

Geographical Indication: VQA Twenty Mile Bench
Vineyard: Malivoire Wine Company Vineyards
Varietal: Cabernet Franc
Alcohol: 12.5 %
Residual Sugar: 2.0 g/L

Style: A structured, medium-bodied dry red with blackberry, black cherry and black plum flavours, framed by cedary oak, black pepper and pliant tannins. Firmly structured yet balanced, with enough freshness and tannic grip to benefit from short-term cellaring.

Quality Score: 90. Hold for 1–2 years. Serve at 16–18 °C.

Description

Appearance: Ruby-purple.

Nose: Cedary, with blackberry and black pepper notes.

Palate: Medium-bodied and dry, with well-balanced black cherry and black plum flavours. Firm structure and pliant tannins give the wine shape and persistence.

Serving Temperature: 16–18 °C.

Drinking Window: Hold for 1–2 years.

Pairing

Appetizer: Seared mushroom crostini with thyme and caramelized onion. The earthy, savoury flavours complement the wine's dark fruit and peppery character while providing enough intensity for its structure.

Cheese: Aged blue cheese with toasted walnuts and pear. The salty richness of the cheese softens the wine's tannic structure, while the fruit provides a complementary contrast.

Main: Herb-crusted roast lamb with rosemary, garlic and pan jus. The richness and savoury intensity of lamb are well matched to the wine's firm structure, dark fruit and peppery notes.

Vegetarian: Mushroom and lentil Wellington with thyme and caramelized onions. The earthy, savoury filling mirrors the wine's darker, cedary character and provides sufficient flavour intensity for its structure.

Dessert: Dark chocolate and blackberry tart with lightly sweetened crème fraîche. The dark fruit echoes the wine's blackberry and plum flavours while the chocolate provides a complementary bitter note.

Additional Notes

This is a structured red that benefits from food with comparable flavour intensity. Following WSET principles, tannic wines are best approached carefully with salty and highly savoury foods, while rich, protein-based dishes can provide a natural counterbalance to tannin.

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2024 Small Lot Gamay bottle

2024 Small Lot Gamay

Tasting Notes by Tony Aspler

Geographical Indication: VQA Beamsville Bench
Vineyard: Malivoire Wine Company Vineyards
Varietal: Gamay
Alcohol: 12%
Residual Sugar: 0.5 g/L 

Style: A bright, medium-bodied dry Gamay with spicy cherry aromatics, candied cherry fruit and balancing acidity. Firmly structured yet fresh, it has a touch of oak and plenty of versatility at the table.

Quality Score: 89. Drink now. Serve slightly chilled to emphasize its fresh fruit and acidity.

Description

Appearance: Bright ruby.

Nose: Spicy cherry with a suggestion of oak.

Palate: Medium-bodied and dry, with candied cherry flavours and balancing acidity. Firmly structured, with a fresh, savoury finish.

Serving Temperature: 14–16 °C.

Drinking Window: Drink now.

Pairing

Appetizer: Warm mushroom and thyme tart with caramelized onions. The earthy mushrooms complement the wine's savoury side while the cherry fruit adds brightness.

Cheese: Brie with sour cherry preserves and toasted hazelnuts. The creamy richness of the cheese is lifted by the wine's acidity, while the fruit creates a natural flavour bridge.

Main: Herb-roasted chicken with garlic, thyme and pan juices. The wine's medium body and cherry fruit complement the roast chicken without overpowering it, while the acidity refreshes the palate.

Vegetarian: Provençal ratatouille with roasted eggplant, zucchini, tomato and herbs. The wine's acidity works naturally with the tomato, while its spicy cherry character complements the roasted vegetables.

Dessert: Cherry and almond clafoutis, served lightly warm. The cherry flavour echoes the wine, while keeping the dessert only moderately sweet helps preserve the Gamay's dry character.

Additional Notes

This Gamay's balancing acidity is one of its strongest food-pairing assets. Following WSET principles, acidity can work particularly well with richer foods by refreshing the palate, while highly flavoured dishes should be matched with wines of similar flavour intensity.

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2024 Demo Series Analog bottle

2024 Demo Series Analog

Tasting Notes by Tony Aspler

Geographical Indication: VQA West Niagara
Vineyard: Malivoire Wine Company Vineyards
Varietal: 65% Cabernet Franc / 35% Gamay, co-fermented
Alcohol: 12.5%
Residual Sugar: 0.0 g/L

Style: An elegant, medium-bodied dry red that brings together the structured character of Cabernet Franc with the vibrant fruit of Gamay. Cherry and red plum lead the palate, supported by cranberry, vanilla, oak spice and balancing acidity, with excellent length.

Quality Score: 90. Hold for 1–2 years to allow the fruit, oak and structure to further integrate. Serve at 15–17 °C.

Description

Appearance: Bright ruby.

Nose: Vanilla, cherry and cranberry with oak spice.

Palate: Medium-bodied and dry, with elegant cherry and red plum flavours. Balancing acidity provides freshness, while the wine finishes with excellent length.

Serving Temperature: 15–17 °C.

Drinking Window: Hold 1–2 years.

Pairing

Appetizer: BBQ beef skewers with smoked paprika and a light herb sauce. The grilled, savoury flavours complement the wine's oak spice and fruit, while the acidity keeps the pairing lively.

Cheese: Aged Cheddar with grilled onions and a touch of cranberry relish. The savoury richness of the cheese suits the wine's structure, while the cranberry echoes its fruit profile.

Main: BBQ meats, particularly grilled beef or pork with a smoky herb glaze. The wine's medium body, red fruit and oak spice have enough intensity to stand alongside charred flavours without becoming heavy.

Vegetarian: Grilled portobello mushroom and lentil loaf with caramelized onion and herb gravy. The earthy, savoury flavours provide the intensity needed for the wine's structure and complement its oak-spice character.

Dessert: Grilled stone fruit with dark chocolate and lightly sweetened crème fraîche. The fruit echoes the wine's red-fruit character while keeping the dessert restrained enough for a dry red.

Additional Notes

This wine's balancing acidity and medium body make it particularly well suited to rich, grilled and savoury foods. Following WSET pairing principles, acidity helps refresh the palate alongside fatty foods, while highly flavoured dishes are best matched with wines of comparable flavour intensity.

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2024 Pinot Noir

Tasting Notes by Tony Aspler

Geographical Indication: VQA Beamsville Bench
Vineyard: Malivoire Wine Company Vineyards
Varietal: Pinot Noir
Alcohol: 12.0%
Residual Sugar: 0.0 g/L

Style: A medium-bodied, dry Pinot Noir with earthy raspberry character, a hint of orange peel and subtle oak spice. Firmly structured yet well balanced, with good length and enough freshness to make it versatile at the table.

Quality Score: 89. Drink now or hold for 1–2 years. Serve slightly cool at 14–16 °C.

Description

Appearance: Light ruby.

Nose: Candied raspberry with oak spice.

Palate: Medium-bodied and dry, with earthy raspberry flavours and a distinctive note of orange peel. Well balanced and firmly structured, with a good-length finish.

Serving Temperature: 14–16 °C.

Drinking Window: Now through approximately 2027–2028.

Pairing

Appetizer: Wild mushroom crostini with thyme and caramelized onion. The earthy flavours complement the Pinot Noir's savoury character while its acidity keeps the pairing fresh.

Cheese: Brie with raspberry compote and toasted hazelnuts. The creamy texture works with the wine's structure, while the berry component creates a natural flavour bridge.

Main: Roast chicken with mushrooms, thyme and orange-infused pan jus. The earthy Pinot Noir complements the mushrooms and poultry, while the orange note echoes the wine's subtle citrus character.

Vegetarian: Mushroom and lentil Wellington with caramelized onions and thyme. The earthy, savoury filling matches the wine's character and provides enough flavour intensity for its firm structure.

Dessert: Raspberry and dark chocolate tart with lightly sweetened crème fraîche. The raspberry notes mirror the wine's fruit, while restrained sweetness keeps the pairing balanced.

Additional Notes

The wine's firm structure and balancing freshness give it excellent food versatility. Following WSET pairing principles, dishes with similar flavour intensity help preserve the wine's character, while acidity provides freshness alongside richer foods.

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2025 Melon

Tasting Notes by Tony Aspler

Geographical Indication: VQA Beamsville Bench
Vineyard: Malivoire Wine Company Vineyards
Varietal: Melon de Bourgogne
Alcohol: 12.0%
Residual Sugar: 0.0 g/L

Style: A bright, coastal-feeling white made from Melon de Bourgogne, the Loire variety traditionally associated with Muscadet. Pale, light-bodied and crisply dry, it combines lemony freshness with a subtle saline note and an impressively long finish.

Quality Score: 91. Drink now. Serve well chilled to highlight its citrus and saline character.

Description

Appearance: Pale straw.

Nose: Fresh citrus with a subtle saline note.

Palate: Light-bodied and crisply dry, with a clean, lemony flavour and excellent length.

Serving Temperature: 7–9 °C.

Drinking Window: Drink now.

Pairing

Appetizer: Oysters with a simple lemon and shallot mignonette. The wine's crisp dryness and saline character make this a natural match for briny shellfish.

Cheese: Fresh chèvre with lemon zest and herbs. The tangy, fresh character of the cheese complements the wine's citrus-driven profile without adding excessive weight.

Main: Garlic-butter scampi with parsley and lemon. The wine's bright acidity refreshes the palate after the buttery richness, while its lemon character creates a natural flavour bridge.

Vegetarian: Crispy tempura vegetables with lemon-herb dipping sauce. The wine's acidity is particularly useful with fried textures, keeping the pairing light and refreshing.

Dessert: Lemon granita with fresh mint. Keep the dessert very light and only gently sweet so the wine's crisp, dry character is not overwhelmed.

Additional Notes

This is a classic example of why acidity is such a valuable food-pairing tool. Following WSET principles, high-acid wines can cut through fatty or oily foods, making the wine particularly well suited to deep-fried calamari and scampi. Its light body and delicate citrus profile also call for foods of similar flavour intensity rather than heavily seasoned dishes.

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2024 Stouck Viognier

Tasting Notes by Tony Aspler

Geographical Indication: VQA Lincoln Lakeshore
Vineyard: Malivoire Wine Company Vineyards
Varietal: Viognier
Alcohol: 12.0%
Residual Sugar: 1 g/L

Style: An elegant, aromatic Viognier with a bright, expressive nose of honeysuckle and peach. Medium-bodied and dry, it has a creamy, perfumed peach character, balanced freshness and a beautifully long finish. Its lovely mouthfeel gives it enough texture for richer dishes while remaining refined.

Quality Score: 92. Drink now through 2027. Serve lightly chilled to preserve its perfume and creamy texture.

Description

Appearance: Bright straw.

Nose: Aromatic and spicy, with honeysuckle and peach.

Palate: Medium-bodied and dry, with creamy, perfumed peach flavours. Elegant and well balanced, with excellent length and a lovely mouthfeel.

Serving Temperature: 9–11 °C.

Drinking Window: Now through 2027.

Pairing

Appetizer: Crispy shrimp with ginger, scallion and a light citrus dipping sauce. The wine's peachy perfume complements the aromatic ingredients, while its freshness keeps the fried texture lively.

Cheese: Triple-cream Brie with toasted almonds and fresh peach. The creamy cheese echoes the wine's texture, while the peach provides a natural flavour bridge.

Main: Chinese-style roast pork with five-spice, honey and ginger. The wine's aromatic fruit and creamy texture work beautifully with the fragrant spices and lightly caramelized pork.

Vegetarian: Thai-inspired coconut and vegetable curry with cauliflower, green beans and jasmine rice. The creamy texture and aromatic fruit complement the coconut and spices without requiring excessive heat.

Dessert: Poached peaches with vanilla and lightly sweetened crème fraîche. The peach character mirrors the wine while the restrained sweetness keeps the dry Viognier balanced.

Additional Notes

This Viognier's combination of aromatic intensity, creamy texture and dry finish makes it particularly versatile with fragrant cuisines. Following WSET pairing principles, highly flavoured dishes should be matched with wines of similar flavour intensity, while care should be taken with chilli because alcohol can amplify perceived heat.

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Frequently Asked Questions (FAQs)

Do you use a new winery each month?

Yes, we partner with a different winery each month ensuring you receive a variety of VQA wines.

Who picks the wines?

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When was Malivoire Wine Company 2026 Subscription featured?

It was featured in September 2026.

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How can I subscribe to Malivoire Wine Company 2026 Subscription?

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