Free delivery is available to most locations in Ontario for orders of 4 or more bottles. For orders of 1-3 bottles, the delivery cost will depend on your location but, as a rough guide, it will cost about $14 to ship them to you in Toronto or Ottawa. We will confirm the delivery price with you at the time of your order. Orders of 4 or more bottles of different kinds also include free delivery.
The grapes for our 2018 Pinot Noir are from our estate vineyard (68%) and from one other nearby vineyard in the County (32%). The 2018 growing season was relatively warm, producing ripe, darker fruit flavours and more tannins than in the cooler years. Our traditional approach with minimal handling in the winery and no filtration has resulted in an elegant Pinot Noir that reflects the County terroir – strawberry and dark cherry flavours, good minerality, finely balanced acidity, and soft tannins giving a long and memorable finish. These, combined with an excellent bouquet are in beautiful balance.
525 cases produced
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 all the grapes from the narrowest rows and oldest vines of our vineyard (planted in 2005), along with a small selection of grapes from our other blocks. Our approach of gentle minimal handling without filtration was applied to bring out the true characteristics of these selected grapes.
We feel that “The Narrow Rows” Pinot Noir provides a beautifully balanced presentation of the best characteristics of our vineyard. It is an elegant Pinot Noir with complex and intense cranberry and cherry flavours, good minerality, finely balanced acidity, and soft tannins giving a long and memorable finish.
353 cases produced
The oldest block in our vineyard (planted in 2005) has very closely spaced vines planted in narrow rows giving intense competition between them and causing the roots to penetrate the fractured limestone soil more deeply as they search for nutrients and water. This, along with our pruning to reduce the number of clusters on each vine results in greater complexity and interest in the grapes that they produce. All of the grapes from this block along with a small selection of grapes from one other nearby vineyard in the County were chosen to produce this wine. The growing season of 2018 was quite warm, producing grapes with ripe fruit flavours and higher tannin levels. The wine has intense strawberry and dark cherry flavours, good minerality, finely balanced acidity, and soft but pronounced tannins giving a very long finish. We feel that this wine has the potential to develop into something exceptional with a few years of bottle aging.
245 cases produced
The grapes for our 2018 Cabernet Franc are from a single vineyard in the Lincoln Lakeshore sub-appellation of the Niagara Peninsula. The 2018 growing season was warmer than normal, giving nice ripe fruit. Cabernet Franc actually requires a long time to ripen and was harvested by hand later in the season in cooler weather. After harvesting, the grapes were destemmed to whole berries with no crushing. The grapes came in very cold, and took a long time to warm up. So the cold soak and fermentation lasted for a total time of 50 days, which is great for bringing out fruit flavours. The wine was aged in mostly older French oak barrels for 12 months and is unfiltered. This somewhat unusual winemaking technique has resulted in a wine with luscious strong fruit with lovely cherry and blackberry flavours. These are combined with balanced acidity and strong but soft fine-grained tannins, giving a long beautiful finish. Drink now through 2027.
108 cases produced
The grapes for this wine are from our estate vineyard and three other County vineyards. The growing season started out cold and wet but fortunately turned hot and dry in September and October, giving intense, ripe flavours while maintaining bright acidity. The grapes were given 5 days of skin contact before pressing to increase complexity and enhance mouthfeel. 34% of the wine was fermented and aged for 12 months in French oak barrels and 66% was fermented and aged in stainless steel tanks. A taste of the resultant wine starts with a lemony/peach flavor supported by an underlay of pleasant acidity which develops into a strong mellow, malt-like finish that lasts and stays in the mouth for what seems a very long time. During this time the lemony/peach fruit flavor persists, blending beautifully with the mellow component – a harmonious and quite original experience.
650 cases produced
$30 per bottle
Our 2017 Reserve Chardonnay was made from a selection of grapes from our estate vineyard (67%) and two other nearby vineyards in Prince Edward County (33%). The 2017 growing season started out very wet and cold, but luckily became hot and dry in September and October. This combination resulted in intense ripe flavours, while still maintaining higher acidity levels. The grapes were destemmed to whole berries, allowed to sit for 48 hours of skin contact, and then gently pressed. The wine was 50% barrel fermented and aged in French oak (12 months), and 50% fermented in stainless steel. The resultant wine has aromas and flavours of pear, citrus, and orange blossom with pleasing acidity and minerality and a very enjoyable long finish. Excellent with grilled fish, savoury chicken garnished with herbes de Provence, and butternut squash.
230 cases produced
$35 per bottle
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
This wine has a beautiful copper colour (“cuivré”) which comes from leaving the skins 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 style that dates back hundreds of years, but is now not very common. This is our favourite way of making Pinot Gris! In this 2019 version the wine is very aromatic, with flavours and aromas of mandarin orange and apricot. The crisp acidity and minerality provide a beautiful counterbalance to the fruit flavours, leaving you salivating for another sip! It can markedly enhance dishes served with sweeter sauces or can be drunk on its own.
Comment by Montreal Gazette wine critic Bill Zacharkiw regarding the similar 2016 Pinot Gris cuivré: “My vote for one of the most interesting, and tastiest, wines made in Canada. Yes, it's orange coloured. Yes, it is much less aromatic than most pinot gris, but this just drinks with such ease, with each sip bringing a slightly different texture and flavour profile. With a steak tartare, it rocks. With seafood as well. On it's own? It's beer for the people, like me, who don't drink beer. Serve at 12-15C and enjoy.” Feb 2018
$30 per bottle