A Laval vineyard with a variety of grape varieties

Émilie André
Founder of EMY Agency

A determined entrepreneur and planner, Émilie André founded Emy Planification in 2011, now known as Agence EMY. Her goal at the time was clear: to combine her two passions—event planning and video production coordination. These two passions have been a part of her for nearly 10 years and continue to evolve. Since then, she has happily alternated between the frenzy of the event world and the excitement of a film set—two environments fueled by a team spirit dedicated to bringing projects to life.

To escape the hustle and bustle of the city, head to Laval on Montée Champagne to enjoy the charming, welcoming countryside setting of Château Taillefer Lafon, a gem still relatively unknown to the general public.

At the entrance to the estate, an invitation to a tasting awaits us. At the end of this tree-lined driveway stands a building with an old-world European charm, just a short walk from the region’s major highways. There’s an intimate atmosphere that settles in the moment we arrive.

At Taillefer Lafon, a passion for the land has been cultivated for several generations. And aromas abound across more than six hectares, with a dozen grape varieties at the heart of this family-run operation. Speaking with the owners, you can sense their attention to detail and the rigor that blends with innovation: consistency, diligent quality control, and a commitment to improving their products—all aspects aimed at offering the best to the consumer. They shared with us various processes they use, including grassing, which allows for greater sun exposure of the vines by using natural grass that absorbs excess water. A wonderful way to adapt to the local climate conditions.

In addition to being the first winery in Quebec authorized to use the term “Château” and the province’s largest producer of grapes from noble vines known as “Vitis vinifera,” the estate generates a very impressive annual production volume of nearly 25,000 bottles of wine, bottled at the Château. And with their expansion project by 2017, which includes the addition of four more hectares, this output is only set to 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 continues until the end of October. Each variety is harvested when it reaches optimal ripeness for picking. In the vineyards, we
wrap them, lay them flat, and then bury them to protect them from the cold until next spring. The fermentation phase then begins with two types of maceration: cold and short-term for white and rosé wines, and warm over a longer period for reds. The separation of the juice from the berries marks the end of fermentation.

The aging process can then begin, lasting anywhere from three months to two years, depending on the desired result. Apples also take center stage at the Château, with the estate’s orchard comprising 5,000 apple trees. After harvesting, the apples that will make the reputation of the ice wine and ice cider—which have won gold and silver medals, respectively—are refrigerated until the end of December and then pressed. Fermentation is preceded by the cryoconcentration stage, a technique made possible by the cold Quebec winters. The barrels are stored outdoors for three to eight weeks, during which time the water freezes and separates from the sugar. The must is then collected by gravity, and the ice crystals remain on the surface of the barrels. Between 2012 and 2014, the vineyard doubled its production, increasing from 50,000 to 100,000 bottles of ice cider.

One thing is certain: with such a wonderful variety of products, whether you’re a foodie or simply enjoy this type of wine, your taste buds are sure to be delighted. And if the Taillefer Lafon experience appeals to you, we invite you to meet the winemaker at the Château. All that’s left is to let yourself be seduced by the fruity aromas of the Cuvée Premium white wine or the sparkling Cuvée Montée Champagne.