Our vineyard started with us planting our 6,500 vines by hand. We built our trellis and our building ourselves by hand. We weeded and managed our vines by hand…

And today, we make our wines by hand.

Each of our wines are handcrafted. We hand pick our grapes. We stomp our fruit. We manually punch our caps to keep the skins moist. We lift our fruit out of the fermentation bins, one scoop at a time into our press by hand.

Throughout our wines life we limit mechanization at much as possible. Each bottle is even filled, labelled, corked (or capped), by hand.

Making wine this way will not allow us to make a lot of wine, but what we do make is rare, unique and delicious. We love our vines. We love our wines. We think our passion shows in every bottle.
Alta Red 2016

A hearty, deeply couloured red.  Campfire, leather and plum make this a wine to warm your bones by.  Enjoy with meety dishes or on a cold night with someone special.

Blend of estate grown Marquette and Frontenac Gris.

13.6% alc./vol

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.
Madonna Vermouth

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.


Cocktail Suggestion

Vermouth Mule

Per Serving

2 Ounces Madonna Vermouth
1/2 Ounce Lime Juice
Island Soda Ginger Beer (to taste)
Garnish with lime wedge and mint leaf

In a rocks glass or small mason jar, stir together Madonna Vermouth and lime juice over ice. Top with ginger beer and garnish. Cheers!

Pet-Nat Red

Our Pet-Nat Red, is a naturally carbonated sparkling red.  Its delicious and fun.  Lots of bubbles and lots of flavour.  Perfect for celebrating.

Vintage:  2017

Alcohol:  12.1%

Pet-Nat White 2016
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.
Pet-Nat White 2017

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.

Vintage:  2017

Alcohol:  10.8%

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.
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.