Sauvignon Blanc 2016

89/100 “Zesty and mouth-watering.  Aromas of freshly cut grass and chives.  Pair with fresh seafood and shellfish.  Medium Bodied.”

Natalie MacLean, April 11, 2018


****+ “Aromas of passion fruit, and pink grapefruit gracefully make their way out of the glass.  On the Palate this opens up with nice concentration, and good weight on the mid palate”

Andre Proulx- - April 19, 2018


89 Pts.  “This is a fairly intense, green and almost salty sauvignon.  Lots of minerality, some nettle and celery on the nose and palate.  It is quite slim with almost crunchy acidity and some heat.  Reminds me of sauvignon from the Atwater’s sub-region of Marlborough, NZ.  Intense with very good length.”

David Lawrason- - Feb 2018


89 Pts. “Reductive, not flinty or smoky, but reductive.  This carries the gooseberry-passion fruit suitcase of fruit.  I like the fruit acid balance and the way it delivery’s semblances of tart and tangy.  Really nicely judged wine.  Drink 2018-2021.”

Michael Godel- - June 2018


Silver- National Wine Awards of Canada- 2015, 2018

Silver- Intervin- 2015

Silver- Ottawa Wine and Food Show- 2015


Sommeliers Note:
Our sauvignon blanc is crisp with a great range of smells ranging from peach to guava and fresh green grass on the nose.  Fresh fruit continues on the palate with a great full lemony acidity that balances a full and round white.

Winemakers Note:
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 wine was made from fruit sourced in Niagara-on-the-Lake and pressed immediately after harvest to ensure vibrancy in the flavours and aromas.

It was fermented, aged and hand bottled at our winery in Prince Edward County. Fermented and aged in stainless steel and left on the lees for eight months. Racked three times to achieve clarity after fourteen months. Bottled unfiltered as are all of our wines.

13.5% alcohol

Skin Fermented Chardonnay 2016

91 Pts.  “For me, a very successful exercise of fermentation of Chardonnay on the skins.  The nose is clear, with accents of orange and lemon oil, a small toasted element, and a beautiful equilibrium.  Tasty, has a beautiful texture and persists in a pleasant way in the mouth.”

Rémy Charest- - June, 2018 

Silver- National Wine Awards of Canada, 2018

Sommeliers Note:
This wine impresses with a rich golden hue and continues to impress on the nose with light honey and green tea leaf notes.  Dried, sugared stone fruit define the taste with a touch of warm spice to compliment everything.

Winemakers Note:

This vintage was made from fruit we sourced from another local vineyard in Prince Edward County as we had a disappointing crop in our estate vineyard. However, we have been very happy with the results. This chardonnay was whole cluster, skin fermented and macerated for 16 days.

It was then pressed and left on its heavy lees for 15 months. A portion (roughly 40%) spent time in used barrels to help soften the natural tannin of the fruit and it was allowed to clarify naturally.

We have focused much of our production on making approachable orange wines and this one is very delicious. As always we bottled this wine unfiltered and by hand.

12.4% alcohol


Ten Rows Sauvignon Blanc 2017

Winemakers Note:

A rarity for Prince Edward County, a 100% estate vineyard grown Sauvignon Blanc. We whole cluster fermented the wine and macerated on the skins for ten days. Pressed and racked into a used barrel where fermentation was completed. 

Hand bottled directly off of the lees to retain freshness.

White pepper, ground cherry, lemon grass, and guava. Zesty and bright.  A lighter, more vibrant orange wine.

12.9% alcohol

280 bottles produced.

The Cull Chardonnay 2017

“Golden in colour and ever-so-slightly hazy from contact with the lees, the wine tastes – what’s the word? – wholesome in the manner of the best natural wines. Medium-bodied and delectably fleshy and ripe, it offers up pronounced tropical-fruit flavours of mango and grilled pineapple along with popcorn, brown butter, brioche and toasted nuts. A new Canadian icon wine.”

-  March 7, 2019


Sommeliers Note:
An intensely deep gold wine; honey, apricots and that wonderful musty smell associated with botrytis affected grapes.  Full flavour, with a great blend of sour lemony citrus as well as ripe richer tropical pineapple

Winemakers Note:
Grown in our estate vineyard in Prince Edward County, this chardonnay is a result of a botrytis (Noble Rot) infection in the vineyard. In order to manage our fermentation’s effectively, we went through the vineyard and culled out any botrytis infected fruit.

The fruit was then brought into the winery and whole cluster pressed, quickly settled, and then racked into a used barrel. It was then fermented and left on the lees for twelve months and bottled directly from the barrel. Unfiltered and hand bottled as is our practice.

13.6% alcohol
250 bottles produced