Varietal Wine

Varietal Wine
Our varietal wines are made from our own fruit or fruit we purchase from other select growers that meet our strict criteria for quality.

Some of the wines are very typical to the international standard (our Sauvignon Blanc for example) and some are atypical (ie. Skin Fermented Chardonnay).
Baco Noir 2015
You know what?

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.

Rant over.

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.
Estate Chardonnay 2017
We had a little botrytis in our Chardonnay this year, so instead of having that fruit impact our skin fermented 5th Element, we did a cull pick and kept the botrytis infected clusters separate. We whole cluster pressed the fruit and settled in a tank for 24 hours before racking into a barrel to ferment. It is still on fermentation lees and will be in barrel until probably April, when it will be racked, settled and bottled.

Honey, apricot, vanilla and clove aromas. Incredible acidity and balance. Approximately 13.5% alcohol. This is a delicious chardonnay.

Approximately 250 bottles produced from this very unique harvest. Release will be late spring, early summer.
$50.00 $60.00
Estate Skin Fermented Sauvignon Blanc 2017
A rarity for PEC, a 100% estate grown Sauvignon Blanc. We whole cluster fermented the wine on the skins for ten days. We pressed and racked into barrel where fermentation was completed. It is still on its heavy lees.

White pepper, lemon grass, and guava. Zesty and bright. Approximately 13.5% alcohol. Only 250 bottles produced. Release late spring, early summer.
$50.00 $60.00
Gamay Noir 2016

A light bodied Prince Edward County red wine made from Gamay Noir grapes. Aromas of tart cherry.  Lots of juicy acidity for tangy dishes with citrus or tomato elements.  87 Points- Natalie McLean 

Pinot Gris 2016
Our Pinot Gris has a beautiful nose and flavour. Some customers have mentioned that with every sip, they can pick up a different fruit. It is complimentary with many foods and also good company.
Pinot Noir 2016

Our first Pinot Noir release. This is 100% county from fruit we purchased from Hillier Creek. Hand harvested and from the hot 2016 vintage. We do not destem our fruit to add some extra texture and tannin. 50% of this wine has been in used barrels for 15 months and 50% in stainless steel.

Black cherry, plum, and cedar dominate. Clean, but tart acidity and ample tannin.


Approximately 13.3% alcohol. About 1,500 bottles produced.

This wine will be in high demand when released mid spring-early summer.

$55.00 $65.00
Sauvignon Blanc 2016
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.