A Laval land of many grape varieties

Émilie André
Founder EMY Agency

A determined entrepreneur and planner, Émilie André founded Emy Planification in 2011, now Agence EMY. At the time, she had a very specific goal, which was to bring together her two passions: event planning and video production coordination. These two energies have stuck with her for nearly 10 years and continue to evolve. Since then, she has happily alternated between the frenzy of event planning and the excitement of a film set, two environments fueled by team spirit at the service of projects.

To disconnect from the hustle and bustle of the city, head for Laval on Montée Champagne to enjoy the welcoming country setting of Château Taillefer Lafon, a little-known gem.

At the entrance to the estate, an invitation to taste awaits us. At the end of the greenery-lined driveway, a building with an old-European feel, only a few steps from the region's main roads. There's an intimacy that sets in from the moment we arrive.

The Taillefer Lafons have been cultivating their passion for the land for generations. And aromas abound on over six hectares, with a dozen varieties of grape at the heart of this family approach. Talking to the owners, one senses the attention to detail and rigor that go hand in hand with innovation: consistency, assiduous quality control, the desire to improve their products, all aspects of offering the best to the consumer. We hear about various processes used, including grassing, which gives the vines greater exposure to the sun, using natural grass to absorb excess water. It's a great way of coping with local climatic conditions.

As well as being the first vineyard in Quebec authorized to use the term "Château", and the largest producer of grapes from noble vines called "vitis vinifera" in the province, the estate generates a very interesting annual production volume, with nearly 25,000 bottles of wine bottled at the Château. And with plans to expand by 2017, with the addition of four more hectares, this result can only increase. They also take the time to explain what goes on behind the scenes. The end of the summer season marks the start of the harvest, which generally lasts until the end of October. Each variety is picked when its ripeness is optimal for harvesting. As for the vines
the vines are wrapped, laid down and then buried to protect them from the cold until next spring. The fermentation phase then begins, with two types of maceration: cold maceration over a short period for white wine and rosé, and hot maceration over a longer period for red wine. Separation of juice and berries marks the end of fermentation.

Depending on the desired result, this process can take from three months to two years. Apples also have pride of place at the Château, with the 5,000 apple trees that make up the estate's orchard. After picking, the apples that will make the reputation of the gold- and silver-medal-winning ice wine and ice cider respectively, are refrigerated until the end of December, before being pressed. Fermentation is preceded by cryoconcentration, a technique made possible by Quebec's cold winters. Barrels are stored outdoors for three to eight weeks, during which time the water freezes and separates from the sugar. The must is then harvested by gravity, and the ice crystals remain on the surface of the barrels. Between 2012 and 2014, the winery doubled its production from 50,000 to 100,000 bottles of ice cider.

One thing's for sure, with such a wide variety of products, as an epicurean or a lover of this type of product, we're bound to find something to please our taste buds. And if the Taillefer Lafon experience appeals to you, we invite you to meet the oenologist at the Château. All you have to do is let yourself be seduced by the fruity aromas of the Cuvée Premium white wine or the sparkling Cuvée Montée Champagne.