n the ever-evolving realm of wine, natural wines have been captivating the palates and hearts of enthusiasts around the world. At Traynor Vineyard,...

Uncover the charming world of natural wine, answering top questions with a playful twist, and explore the must-try selections from Traynor Vineyard.

It’s no secret that the team at Traynor is a fan of experimenting in the cellar, and knows that the job is never done when it comes to perfecting a...

Have you heard of skin fermented white wine? If not, you’ve probably heard the terms orange, amber, romato or skin-contact wine. And guess what? Al...

You’ve probably heard of orange wine, or at least seen it on a cool restaurant menu. 

So, what exactly is orange wine?

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!

Orange wine is being called the “new” fall wine, but interestingly enough, it’s has been around a lot longer than you think.

At Traynor Family Vineyards, we make about 1000 cases of wine per year, so technically we are classified as a small-batch winery, or a “garagiste”, if you will. We are a 100% owned and operated family-run winery and have become known for our natural winemaking methods as much as for our friendly, welcoming style in our Prince Edward County tasting room.