As someone who loves wine, everything about wine and has pretty much dedicated their entire adult life to wine, the one thing that drives me nuts are "the purists." They are always on the lookout for those "unique" up and coming wines, celebrate terroir, but paradoxically want everything to taste the same, to be made the same way, from the same varieties. Well, you know what? Everyone likes to taste different things. I just came back from the finger lakes and there are a lot of very successful wineries making wines I wouldn't drink, but that doesn't make them wrong.
Baco Noir is a variety that I do not normally make anymore. When I was a winemaker for other wineries, I made a lot of it for mass distribution, and I tell you what, people love Baco Noir and when the mood strikes me, I love it too. It is Ontario's Shiraz. If you're looking for big heady reds from Ontario, Baco is the wine for you.
The reason I do not make a lot of Baco anymore is that I don't usually crave big heady red wines. But the nice thing about being a winemaker at your very own small winery, is that when the mood strikes, you can change things up a bit.
Even though it is unoaked, this is a big heavy red. There is a ton of extraction and flavour here. We just bottled it in October, and we bottled it directly off the lees. Normally this would be a challenge for bottling (the yeast tends to clog filters), but we do not filter our wines. Our wines are alive and constantly changing.
Drink this with heavy meats, or conversely spicy foods. I just had it with Lamb Biriyani and it was delicious.
This wine was a lot of work and a lot of fun to make.
First the story behind the inspiration. When I was a kid, living at home, my mother always had gardens. She loved her gardens; she would come home every night after work and tend her gardens. They were beautiful. She always had books about flowers, herbs, vegetables, whatever it was that she was growing. It wasn't just coffee table fodder; she loved it. In my early teen years, she planted a herb garden at our house, and I started to become interested in them.
When I started building my own homes, I would plant herb gardens. At first, I started making herbal teas with them (tarragon, peppermint and honey is the favourite from my gardens). Then I started to experiment with tisanes. I found it fascinating how the various herbs impacted the flavours of the wines.
I am always researching and learning about new things and one day I was reading about Vermouth. Vermouth is traditionally a fortified wine infused with herbs, spices, flowers(and in the past wormwood). When I started reading about the ingredients used in the old world to flavour vermouth, a light bulb went off. We have either a local grower or native version of many of the traditional herbs, spices, and flowers that are used.
When I learned this, our path was set. I started to enlist local growers (shout out to PEC Lavender for the lavender and hyssop contributions), and began to forage from our farm. We had pails and pails of lilac, juniper, chamomile, hyssop, sumac, lavender and many other seasonings steeping in the wines. We collected everything fresh and infused the wine with them.
If you're looking for amazing cocktails, use this in your wine. It's floral; it's brilliant and delicious. We use it for an aperitif and serve cheese plates with it. Spritzers are amazing or try some in a chai tea or Moscow mule. Seriously.
But to finish my story, in honour of my mother Donna who inspired my love of plants, herbs, and food I have named this offering Madonna.
Vermouth should be stored upright and once opened can keep for a month in the fridge.
2 Ounces Madonna Vermouth 1/2 Ounce Lime Juice Island Soda Ginger Beer (to taste) Garnish with lime wedge and mint leaf
Instructions: In a rocks glass or small mason jar, stir together Madonna Vermouth and lime juice over ice. Top with ginger beer and garnish. Cheers!
The Pét-Nats are our first wines in a collaboration series.
The collaborative effort between Traynor Family Vineyards and The Courage Bar demonstrates the unique spirit of the County. It is evidence that by the willingness to experiment and to allow space for new ideas and approaches, and to celebrate and reward the hard work it takes to help all those things materialize, that The County is one of the most exciting wine regions in the world today. Trifecta celebrates both an ancient technique as well as the desire to innovate and play.
The Trifecta series is comprised of a white, an orange and a red wine and are made with much care, enthusiasm and love for experimentation.
Pét-Nat (Petillant Naturale) is perhaps the oldest method of making sparkling wines. With method Traditional (think Champagne) you take an aged still wine, inoculate it with yeast and sugar, bottle it, it ferments, ages, gets disgorged, dosage (filling the bottle back up again), and capped. But Pét-Nat, it is much less complicated, much less intervention in the wine, much more natural. Towards the end of primary fermentation (let's say 2% sugars remaining in the juice), the wine gets bottled... and that's it. What is left is probably the freshest, most fun wine you have had.
The Trifecta White is where the experiment began.
Around the end of August, shortly after Courage Bar opened and slightly before harvest was due to begin, I was at Courage enjoying a pint with Tyler (one of The Courage founders and natural wine enthusiast), and the conversation turned to wine. Tyler mentioned that he was trying to source a Pét-Nat in Canada and was thus far striking out. I wasn't really sure at that point what a Pét-Nat even was but when we discussed it further, it fit what I wanted to do to perfectly.
At that moment, we started along the path of creating an entirely new wine category for Canada. The Trifecta series is a Canadian first. A blend of Pinot Gris and Sauvignon Blanc, this wine is a ton of fruit fun. It has a lot of bubbles, so when you open it just crack to capsule a bit and serve from the foam, about a third through pop the top. It's a classic fun wine.
This awesome Pet-Nat is a blend of Pinot Gris and Sauvignon Blanc. It has a bunch of funk up front, but it blows off quickly and then you start tasting all the tasty fruit. Lots of bubbles and flavour.
After spending years making wine in Ontario, I had serious doubts about whether Sauvignon Blanc was a variety that I could excel at as a winemaker. In the winter of 2009 that all changed when I went to New Zealand to learn what they did to their Sauvignon Blanc wines to make them exceptional.
What I learned was that less is more. Don't push the fruit to ripen to extremes, don't over handle, keep air away from it, emphasize the acidity, stir the lees and above all embrace the funky. During fermentation, Sauvignon Blanc smells bright and earthy. Allow it to go through its life process, let it be and it will come back to you.
This Sauvignon Blanc is a fruit bomb with the distinct herbal accompaniment. Crisp acidity, with a hint of sweetness (alcohol, not sugar, it's dry)and a soft finish. Sometimes I just want a delicious glass of wine, and well, this one hits the spot.
Receive six bottles, delivered to your door every quarter automatically.
As always, our wines are dry, unfiltered and contain no animal byproducts!
TERMS AND CONDITIONS – PLEASE READ CAREFULLY!
Wine Club membership requires a valid credit card to remain on file for the duration of your membership.
By agreeing to these terms, you are authorizing Traynor Family Vineyard to charge your credit card in these amounts (plus shipping for out-of-province memberships). Shipping is included in your membership for Ontario addresses only. Your payment will be processed first, and your wine shipment will arrive at your address on file within 5 business days of successfully completed payment.
Membership is billed quarterly (four times per year), and includes either 3 bottles of select wines for $125, or 6 bottles for $250.
All pricing includes bottle deposit and applicable taxes, and shipping within the province of Ontario.
If your card expires or is declined, your wine will not be shipped until another card is supplied, or we are otherwise able to resolve the issue.
Shipments will be delivered via UPS ground delivery. Ontario law requires that there be an individual of legal age of majority (19 in the province of Ontario) to accept the shipment. All shipments will require a signature for release.
Wine Club is available only to addresses in Ontario, Nova Scotia, British Columbia, and Manitoba. Please contact the winery directly if you live elsewhere.
Memberships will continue until such time as you provide us with a minimum 30-day cancellation notice.
We require a minimum of 30 days’ notice in order to cancel your membership. If your order is cancelled within the 30-day window, your card will be charged for the full amount of your quarterly membership, and your wine will be shipped regardless, and the membership cancelled following your final shipment.
Returns are accepted for exchange only, and only in the case where the wine is deemed to be corked or otherwise damaged. Such bottles may be exchanged at the winery, or we can make arrangements for reshipping at your convenience.
If you experience an issue with any of your shipments, please email the office directly and we will do our best to resolve the issue. Please note that Traynor Family Vineyard accepts no responsibility for wine left in less than ideal conditions, such as if the delivery was left outside in extreme heat or cold while you were not at home, or if the wine was stored improperly, causing the corks to push or the bottles to be compromised in any way. Traynor Family Vineyard reserves the right to make this determination on a case-by-case basis and offers no guarantee of determination.
Terms are subject to change. Please check back often for updates. (Latest update: June 1, 2017)