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2021 Pinot Noir VQA Prince Edward County
The grapes for our 2021 Pinot Noir are from the Narrow Rows and the other blocks of our own vineyard plus some from the Devil’s Wishbone vineyard here in the County. The 2021 growing season was overall on the cool side and in cooler years the pinot noir is more floral, with bright fruit flavours and less tannin than in the hotter years. The grapes were destemmed to whole berries without crushing and fermented in one tonne bins for about two to three weeks. After gently pressing, the wine was then aged in French oak barrels for 13 months. Malolactic fermentation was allowed to occur naturally during aging to impart smoothness. To avoid oxidation, wine from the barrels was moved to a tank by gas pressure with as little disturbance as possible before bottling.
Our noninterventionist approach in the winery has resulted in an elegant and interesting Pinot Noir that reflects the County terroir – aromas and bright flavours of rose, cedar and cherry, soft but plentiful tannins and nicely balanced acidity.
583 cases produced
$40/bottle
2022 Pinot Noir VQA Prince Edward County
The Narrow Rows SOLD OUT
The vines in our vineyard are planted very close together in narrowly spaced rows. This encourages competition between the roots and sends them down deeper into the fractured limestone soil, helping to produce more concentrated and complex flavours in the grapes. To produce this Pinot Noir we chose the grapes from the narrowest rows and oldest vines of our vineyard (planted in 2005). The wine was aged in French oak barrels for about 12 months. . Gas pressure was used to rack the wine from barrels to a tank with as little disturbance as possible before bottling. The wine was bottled without filtration.
The resulting Pinot Noir is truly incredible. Tasting starts with a beautiful streak of highly enjoyable fruit which meets a wall of perfectly balanced warm tannins. The latter dominate and carry the wine for what seems an indefinitely long memorable finish.
The 2022 growing season was notable for being a very low yield year due to the very wet fall of 2021 followed by the cold winter of 2022. Lower yield results in more concentrated flavours in the grapes. This is a complex, mineral wine with aromas and flavours of red currant, cherry and cedar. We expect it to age well over the next 5 to 10 years.
49 cases produced
$50/bottle
SOLD OUT
2022 Pinot Noir VQA Prince Edward County
NEW RELEASE
The grapes for our 2022 Pinot Noir are from the East and West Blocks of our vineyard (82%) and from the Devil’s Wishbone vineyard (18%) here in the County. We had a very low yield in 2022 due to the wet fall of 2021 followed by the cold winter of 2022, resulting in a higher concentration of flavour in fewer grapes. The grapes were destemmed to whole berries without crushing and fermented in 1 tonne bins for about two to three weeks. After gently pressing, the wine was then aged in French oak barrels for 10 months. Malolactic fermentation was allowed to occur naturally during aging giving an enjoyable smoothness to the taste. Gas pressure was used to move the wine from barrels to a tank with as little disturbance as possible before bottling.
Tasting Notes: Our noninterventionist approach in the winery has resulted in a Pinot Noir that has a unique and memorable structure: a very rich and focused strong fruit taste reflecting the County terroir that is maintained right to and through the finish, actually dominating it. The taste has aromas and flavours of cedar, red currant and cherry superimposed on soft but plentiful tannins with nicely balanced acidity and is long lasting.
83 cases produced
$45/bottle
2020 Cabernet Franc VQA Prince Edward County
SOLD OUT
The grapes for this Cabernet Franc came from a single block in the Devil’s Wishbone vineyard here in Prince Edward County. The 2020 growing season was warm giving grapes with strong rich, ripe flavours but with no loss of acidity, the latter accentuating the appeal of the fruit. After hand harvesting, the grapes were destemmed with no crushing and fermented as whole berries for 27 days to help extract fruit flavours while avoiding the extraction of too much tannin. The wine was not filtered or fined and was aged for 19 months in older French oak barrels. The result is a beautifully balanced elegant wine with good minerality and bright raspberry flavours that will age to perfection over many years. Our recommendation is to drink now through to 2035.
WineAlign Reviews
Michael Godel~"Won’t find a warmer vintage from which to push ripeness and also alcohol for cabernet franc so don’t come around here looking for magical conversion rates leading to 10.8 or 11.3 percent alcohol. No, see 14 and taste 14, of a varietal County result that’s well, kinda like the rest of the world. That will sit well with newbies and sycophants but it’s something other, new as well and quite frankly a wine needing to be adjusted to. Not that it should not be and in fact what a delicious and full-throttle cabernet franc we are tasting here from Colin Stanners, It’s just so. . .voluptuous and even sultry, perhaps even obsequious to other francs made in places like the Right Bank of Bordeaux or California. I believe the drift is being explained and so kudos to Stanners for capturing the season and bottling the possibilities. Now let’s see if it is a one off or the future. Drink 2023-2026. Tasted March 2023."
92 pts
John Szabo~ "Here's a big, ripe, intensely flavoured cabernet franc from Stanners in the warm and generous 2020 County vintage. . . . it's neither burly nor over-wrought despite an uncommon 14% alcohol, with tannins that are firm and grippy to be sure, but also ripe and velvety. Flavours have shifted out of the green pepper spectrum and into fresh black raspberry and black cherry, with superb chalky, limestone minerality, a fine challenger to any top, ripe vintage Loire cabernet to be sure. Excellent length. A top notch example. Tasted March 2023."
93 pts
David Lawrason~"What a lovely, elegant yet juicy cabernet franc—as it should be, with all kinds of County finesse, charm yet serious structure. The nose blooms with raspberry, violet, fine oak spice and cedar. It is light to mid-weight with firm but balanced acidity, modest alcohol and gritty by the fine tannin. The length is excellent to outstanding. A real beauty. Tasted March 2023."
93 pts
84 cases produced
$40/bottle
SOLD OUT
2021 Cabernet Franc VQA Prince Edward County
SOLD OUT
The grapes for our 2021 Cabernet Franc are from The Devil’s Wishbone (74%) vineyard and the South Bay vineyard (26%) here in Prince Edward County. The 2021 growing season was relatively cool which resulted in a lighter bodied Cabernet Franc with vivid fruit flavours. After hand harvesting, the grapes were destemmed to whole berries. They were then cold soaked and fermented as whole berries for a total time of about 40 days to help extract the fruit flavours while not extracting too much tannin. The wine was then aged in older French oak barrels for 14 months and is unfiltered. The resulting wine begins with sharp-tasting strong fruit with bright raspberry and pomegranate flavours and a lot of depth which is met by a sea of light tannins that quickly intensify into a very long satisfying finish. The beginning strong fruit stays with the finishing tannins in a beautiful blend that is long lasting.
167 cases produced
$40 per bottle
SOLD OUT
2019 Chardonnay VQA Prince Edward County
NEW RELEASE
The grapes for our 2019 Chardonnay are from our estate vineyard and one other County vineyard. The growing season was relatively cool, giving grapes with bright vivid flavours and crisp acidity. The grapes were hand harvested, destemmed and given 2 days of skin contact before pressing to help increase complexity and mouthfeel. The wine was fermented in French oak barrels and then aged in barrel for 32 months.
The result was striking, with perfectly matched strong fruit and acid proceeding together during tasting until joining the nicely balanced tannic and bitter elements of the finish all holding together for a long-lasting memorable finish. Lovely aromas and flavours of ripe apple, vanilla and lime are enhanced by balanced acidity. Excellent with rich seafood, savoury chicken with spice, and butternut squash.
340 cases produced
$39 per bottle
2018 Chardonnay VQA Prince Edward County
The grapes for our 2018 Chardonnay are from our estate vineyard and two other County vineyards. The growing season was relatively warm, giving grapes with ripe, full flavours but still with crisp acidity. The wine was 42% fermented and aged for 12 months in French oak and 58% fermented and aged in stainless steel. This wine begins with beautiful rich fruit flavours followed by nicely balanced acidity and a slowly developing tannin-like finish. The overall impression is unique and memorable.
550 cases produced
$39 per bottle
2023 Pinot Gris cuivré
VQA Prince Edward County
NEW RELEASE
The grapes for our 2023 Pinot Gris are from our estate vineyard and the Devil’s Wishbone vineyard, in Prince Edward County. The wine has a beautiful copper colour which comes from leaving the skins, which have a reddish-brown colour, in contact with the juice for 72 hours prior to pressing and starting fermentation. This technique has resulted in a wine with added complexity, and a touch of tannins. It’s a wine-making style that dates back hundreds of years but is now not so common. However, this is our favourite way of making Pinot Gris! Our 2023 Pinot Gris is very much a significant wine with strong complex fruit and an incredible finish. The fruit holds and blends beautifully with the finish which is deep and extremely long- lasting. This wine is unique and unforgettable, with flavours and aromas of pear and mandarin orange, balanced acidity and noticeable tannins on the finish.
210 cases produced
$32 per bottle
2017 Riesling VQA Ontario
The grapes for our 2017 Riesling are from a vineyard in the Lincoln Lakeshore sub-appellation of the Niagara Peninsula (90%) and from a vineyard in Prince Edward County (10%). A cold and wet spring and early summer was fortunately followed by a hot and dry fall resulting in grapes with nicely ripened flavours while maintaining a bright acidity. The grapes were destemmed and the juice was allowed to sit with the skins for 6 days before pressing. The juice was then fermented to dryness in stainless steel. Malolactic fermentation was allowed to occur naturally, helping to bring the acidity into balance and imparting an appealing smoothness. The wine was given extended lees contact, adding some creaminess and texture. This is a dry Riesling with aromas and flavours of apple and citrus. Its nicely balanced acidity makes it versatile for pairing with food, such as delicate seafood dishes, pasta with goat’s cheese, or spicy sushi rolls.
390 cases produced
$26/bottle
