Does the Domaine du Nival mean nothing to you? Surprising? Not really. This Quebec vineyard on the slopes of the Yamaska River, in St. Louis, has only marketed its first bottles in the fall 2016.
Why Nival ... As in “snow” (Nivis, in Latin), named as such to remember that the fate of the vineyard in Quebec is closely linked to our often harsh winters.
Creating the vineyard presented the first challenge : clearing, plowing, and planting ... Matthieu Beauchemin and his father, Denis, opted predominantly for grapes in vitis vinifera. They planted several varietals: Albarino, Pinot Noir, Gamaret and Vidal, the latter being the only hybrid grape of the batch. They have chosen to work with an organic and biodynamic approach, no synthetic chemicals such as insecticides or fertilizers are used, and only biodynamic preparations help contribute to the natural balance of the environment in the vineyard.
In 2014, they had their first “real” harvest which acted as a pilot project. Since then they have experimented with different approaches, especially in extraction (pre-fermentation maceration, skin maceration, and racking), fermentation with (natural yeasts, and spontaneous fermentation) and ageing (on lees, and in wood barrels). These tests allow them to identify how to exploit the full potential of the soil.
Year after year, the quality is successfully achieved, the style and identity of Nival is becoming clearer with time. More and more fans and sommeliers are drawn to these unique bottles of wine which directly reflects the real possibility of making exceptional wines even in a capricious climate like that of Quebec.
