The snow has already landed in Prince Edward County, which means the holidays are just around the corner. Whatever you’re celebrating, we hope this...

When you think Prince Edward County wine, Riesling probably isn’t the first grape you think of, and for many years it wasn’t on the top of the wine...

It truly feels like summer has just started, but here we are, already well into August and thinking ahead to fall and harvest. We had to stop ourse...

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...

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 ...

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 ...

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.

Pet-Nat (or Petillant Naturel) is amongst the trendiest wine styles out there.  What is it, and where did it come from?  We sum up the story to help explain why we spend so much of our energy at Traynor making and promoting Pet-Nat, and why we believe that Pet-Nat is one of the best ways of expressing the terroir of Ontario and Prince Edward County.

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!