Natural Wine Styles

Natural Wine Styles
As the title suggests, our natural wine styles are inspired by nature. We utilize ancient techniques in the winemaking with minimal intervention. The key to making a natural wine style is utilizing the freshest, cleanest fruit.

While we do not claim to not intervene in the winemaking process, we keep our additions to the minimum to ensure healthy fermentations and a stable wine.

For these wines, we use fruit from our own vineyard and fruit we purchase from other growers that meet our strict criteria for quality.
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


Madonna Vermouth

“This is something really special from anywhere in Ontario.  There is a freshness and concentration of aromas and flavours that make this incredibly easy to sip on its own”

Andre Proulx- - April 19, 2018

“The flavours are smartly balanced, with none dominating. And fans of bone-dry martinis may be happy to know this is one very dry vermouth”.

Beppi Crosariol- The Globe and Mail- March 28, 2019

Sommeliers Note:
A rich bouquet of florals all blend together.  Lavender and lilac as well as chamomile come out on the nose.  Light golden apple with sumac comes through between different flowers on each taste.

Winemakers Note:

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.


Production Note:

Made from a blend of wines, every year we retain approximately 1/3 of inventory and blend into the new production.  Think a modified solera.  This helps build character and consistency.

We forage and farm all of the herbs and flowers for the Vermouth at our vineyard in Prince Edward County.

15.5% alcohol

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

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.

5th Element 2016- sold out

“a fine, dry, skin-fermented table wine”

March 7, 2019


Winemakers Note: 

A field blend of Chardonnay and Sauvignon Blanc grown in the Traynor vineyard in Prince Edward County.  Whole cluster (skin fermented) and macerated on the skins for a little over two weeks.  Pressed and racked directly into used oak barrels and left on the lees for 17 months with occasional stirring.  Once it clarified enough it was racked and blended.  Bottled unfiltered and by hand. 

A rich orange wine that I am very proud of.  Named in honour of my son Quintin who spent much of his childhood with me in the vineyard and who’s spirit has inspired me to persevere and build this winery.

Sommelier Notes:
This blend has a beautiful deep gold colour with notes of cooked apple honeyed and complex florality with light savoury spice.  It is rich and fresh on the palate with sweet lemony citrus throughout with a long pleasant finish.

Haberdasher Vermouth

This sweet red Vermouth is going to push your drink level to new heights!

Haberdasher is a highly aromatic fortified wine and is infused with 20 farmed and foraged herbs and botanicals.

It can be enjoyed on its own or mixed into a cocktail. Whichever, you choose, we are sure you will enjoy.