The Winemaking

Colin and Cliff Stanners both have scientific backgrounds which serve them well both in the vineyard and in the winery. Colin is our winemaker and brings to the task his previous experience in producing red wines, especially Pinot Noir, while living in the coastal wine region of California near San Francisco. Our approach to winemaking is to be meticulous, patient, and to use minimal, gentle handling at every stage, allowing for the clear expression of each unique vintage.

Prince Edward County is a relatively cool winegrowing region. We destem to whole berries with no crushing and for reds do whole berry fermentation to retain rich fruit flavours in order to balance the natural acidity produced by our cool climate. Skin contact for reds during fermentation is typically two to three weeks to enhance complexity. Minimal racking for both whites and reds allows for extended lees contact (no stirring) which again enhances the complexity and texture of the wine.

Our hope is that all our efforts result in wines that can be savoured with every glass.

 

 

 

The Winery

The winemaking is carried out in an interesting winery built in our vineyard in 2009. The winery consists of two large rooms, a barrel room and a tank room. The barrel room has two feet thick walls made from straw bales, giving it outstanding thermal and sound insulation and making it unique in Eastern Canada. Aside from being ecologically desirable, the barrel room has a peaceful serenity conducive to the appreciation of fine wines. For more on the benefits of straw bale construction, visit http://naturalbuildingcoalition.ca/