We can all agree we are ready for the arrival of spring in Prince Edward County. Bring on the sunshine, the warmer, longer days, budding vines and ...

Why save the sparkling wine for just midnight on New Year’s Eve when you can have it year-round? With 2022 already off to an unpredictable start we...

You might be sitting there thinking — bagged wine? Yes, you read that right, and it is time to toss any of your assumptions away about the type of ...

It’s time to soak in the last few weeks of summer here in Prince Edward County, but that doesn’t mean you have to stop drinking some of your favour...

The Breakfast in the Vineyard Glou Glou turned into something fruity and fun, perfect for the first sip of the day — it’s light and easy to drink a...

With the weather getting colder it is safe to say soup season is upon us, and nothing warms us up better than a hearty soup with a glass of wine. S...

Our influences in life can take us on unexpected journeys.  My mothers influence made Vermouth and inevitability for Traynor Vineyard.

Over the decades Sauvignon Blanc has been a hate/love relationship for me.  I used to hate making it, but the in the process of learning how to make it I began to love it.  

Not only did I gain a new appreciation for the variety, but the knowledge I gained on my Sauvignon Blanc journey has made me a better winemaker.

In my seventeen vintages as a winemaker, I have never had a fermentation behave like this one did.

Normally, what happens when you put a wine through a rigorous lees-stirring program is that you lose a lot of the fruit and the wine becomes more “bready”. I think because the wine finished fermentation after the lees stirring, it developed more fruit aromas. Our Traynor Family Vineyard Estate Chardonnay, while packed with biscuity, pastry notes and a round, rich, and soft mouthfeel, is still packed with fruit: it’s got plenty of ripe cantaloupe, honeydew melon, poached pear, and baked apples – not just a simple little chard!