Natural Wine Styles

How about a juicy selection of our delicious skin fermented whites?  Doesn’t that sound lovely?

A bottle each of our Inclusion Orange, Skin Fermented Chardonnay and our Sparkling Vidal to save $10 on a three pack off bottle price, or double it up to save $35.

Plus free shipping!

Want more reds and want a deal?  How about a bottle each of our Pinot Noir, Cabernet Franc and Alta Red?  Ummm, yum!  

Save 10% off bottle price on three pack and 20% off on six pack!  Plus free shipping!

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- andrewinereview.ca - 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- winealign.com - 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- winealign.com - 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 and pressed immediately after harvest to ensure vibrancy in the flavours and aromas.

It was fermented, aged and hand bottled at our winery in The 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

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- winealign.com - 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

Our orange is back, but this time with a twist.  We took new, radical steps this year to push our limits and create something completely unique.  

Cold soaked on the Frontenac Gris skins for a week, we then pressed the fruit earlier than we typically do.  That’s easy.  

But here’s where we got wild.  Ever heard of ripasso?  It’s a technique most commonly associated with Valpolicella.  Essentially, they take the pressed skins from another wine and add it to fermenting juice.  We did this, but we added our Chardonnay and Sauvignon Blanc skins to the Frontenac Gris juice and left them to macerate for another two weeks.  

The result is a wine that is more lively and fresh than our previous orange wines, with less aggressive tannin and an almost fuzzy peach nose.  

We love this wine so much right now, we bottled 30 cases for a little preview and will bottle the balance next summer as the wine rounds into shape.  

Sommelier Notes:
This bright beautiful deep ruby wine comes through with raw cacao, rich ripe mulberries and fresh fig.  This wine drinks medium but has such great depth of flavour finishing with notes of cold earth and fresh tobacco leaf.

Winemaking Notes:
Made from fruit sourced from a local grower in The County. Cold macerated for 48 hours. After which 20% of the juice was bled off to concentrate the flavour. Fermented on the skins for 24 days and pressed into stainless steel vats and oak barrels where the wine stayed on the heavy lees for four months. Racked twice and bottled.