September 10, 2019
-Help us in the Chardonnay Harvest of 2019, on Sunday, October 13th! Picking starts at 9 a.m. You will be provided with local County Sodas for refreshments during harvest and be rewarded with a farmer’s lunch around 1 p.m. Plus, be treated to past vintages of Chardonnay (and many other wines) too!-This is a family-friendly event. Please dress for the weather and remember no open-toed shoes. We’ll provide the tools — but if you have snips, it may be good to bring them.-RSVP here to help us plan and keep you informed of any date/weather changes. We’ll post any updates on our FB events page, so be sure to RSVP there.Thanks in advance!
September 10, 2019
Each wine award show has its merits. Some focus on and celebrate local, while others cast the net further afield and include international wines as well. We probably consider Canada’s pre-eminent wine awards though, to be the WineAlign National Wine Awards, held each year in June.-While we never want to make wine for award events — there’s been too much of that, ‘thank you’ Cali! — they are a good barometer of where we stand relative to others. (Our general gripe is that even with multiple tastings, it’s still fairly rapid-tasting and rarely leaves time for nuance).-Each year we enter a few of our new bottlings. This year, we were pleased that four of our wines entered picked up medals! It does not mean the world, but it is nice :)-Winners were:GOLDSILVER2018 Skin-Ferment Riesling (stay tuned for future release date)BRONZE
June 21, 2019
On the weekend of June 9th, we celebrated Five Years Open. And we celebrated as any winery should - sampling verticals of five vintages, past, present and future - followed by a big BBQ with some of the best PEC local fare!-We were proud to feature:Matte DeMille — for the BBQ meatsOutlet Food Co. — for shucking crates of oystersBloomfield Public House —for an epic house-made charcuterie boardPicnic PEC — for the freshest saladsFifth Town Cheese — for being our favourite local cheeseEnid Grace — for tasty treatsTyler Wilkinson and Co. — for the tunes all evening
May 01, 2019
During Saturday May 18th and Sunday May 19th— and part of the Terroir On The Move Wine Festival — join us for special small-group structured tastings. Each tasting features five small-batch craft wines, be they past GOLD medal winners or more esoteric, cult wines.
These are outside the normal scope of our winery tastings and delve deep into our most esoteric and premium wines which we rarely pour together at the tasting bar! Each tasting is limited to 12 people, so there is lots of time for questions.
Choose from three themes:
Old Skool/New Skool: Quirky Skin Contacts, Sparklings and Orange Wines
Anything But ABC: Explore vintage and site in 5 exquisite Chardonnays
Grand Cru Too!: The case made in 5 glasses (in red and white) of fantastic vineyard sites at home in Ontario
Cost: $25/pp. $10/pp refunded with stamping of Terroir Passport on day of the tasting. More information here. Reservations required.
Reserve your spot at the tasting of your choice (be sure to scroll down or sort by Tastings).
Allow about 60 minutes.
April 28, 2019
-This year, we’ll be back at Trinity Bellwoods Farmers’ Market, Toronto. The market runs every Tuesday 3-7pm May to October.-We’ll be at the market:
October 8-Be sure to get in your orders a few days in advance!
April 23, 2019
-Join us at North + Navy in Ottawa, April 30th for a special Winemaker’s Dinner with winemaker Mackenzie Brisbois!-Six wines will be paired with a Northern Italian menu-in-the-works, and it’s North + Navy. Translation: sure to be delicious!-We’re looking to be a part of this epic event and tickets for the evening are limited. Mackenzie is also looking forward to share some of our newest, most esoteric wines and futures pricing will be available for some of the pre-release wines poured.-For tickets, please contact North + Navy at email@example.com
March 25, 2019
-Join us at AquaTerra in Kingston, April 12th for a special Vintner’s Dinner!-Four wines will be paired with a four-course menu. The menu is in the works, but it’s sure to be delicious!-This event is part of Corks and Forks — Kingston’s first annual International Wine Festival designed for the wine enthusiast as well as the restaurant and hospitality industry. Corks & Forks will offer seminars, panel tastings, master classes and innovative culinary experiences while showcasing winemakers and winery owners from around the world.-We’re looking to be a part of this great event and tickets for the evening are very limited — with seating limited to 15.-For tickets, please click here.-Corks and Forks runs April 12-14 and includes a full day of programing including two public tastings on Friday and Saturday Evening. Full details here.
February 10, 2019
--This month we focus on skins, tannins and structure in reds and feature a special bottling of out forthcoming Barrel-Ferment Cab Franc Rosé! Get a sneak peak at this special single-barrel rosé. Shipping next week as part of our Wines of the Month Club!-Wines included this month:2016 Wingfield Cabernet Franc2017 Estate Pinot Noir (Pre-Release)2018 Foxcroft Barrel Ferment Cab Franc Rosé (Pre-Release)-About Wines of The MonthOur Newest Wine Club is also our most eclectic!
Each month, get a winemaker’s selection of wines picked with a theme in mind. Each selection may include our newest wines, a vertical of back vintages, or even other hard-to-find wines we like to drink.
Only $110 (inclusive of shipping)
Flexibility of choice in 1-, 3-, 6- & 12-month options.-Upcoming Themes:March — Yeasts - Chardonnay and Traditional Method
January 14, 2019
Winemaker’s Cellar Tasting
For one day only, we're opening up the cellar in this small-group, exclusive cellar tasting of wines direct from the barrel. Learn about the origins of the wines and about our minimalist small-batch winemaking process across skin-contact and barrel-ferment reds and whites. Taste wines in-progress and compare to their finished siblings with a specific emphasis on texture, acidity and flavour definition.
Saturday Feb. 16, 12pm, 2pm (full) and 3:30pm only. $20/pp RSVP required, 8ppl max.
Allow at least 45 minutes.
Are You a Wine Club Member?
This event is FREE for Wine Club Members (max. 2 people/member). To book, simply email us with your desired time at firstname.lastname@example.org.-
Winery French Toast Brunch
Come in from the cold! Enjoy hot, icewine-drenched french toast, fresh fruit, maple cream and vineyard views in our warm, modern tasting space.
Optionally, pair it with any wine from our by-the-glass menu including our Pét Nat Sparkling or Wild-Ferment Riesling, for a perfect pairing.
Saturday & Sunday, Feb. 16-17, 10:30am - 3pm. $8/pp.
Reserve your spot here!
See you at Trail Estate for Vinterfest 2019!
November 21, 2018
You say you want a revolution?
Perhaps it is time you checked out Amber Revolution by Simon J Woolf. It is only the hottest new book about white wines fermented on their skins and Trail Estate Winery is featured within its pages!
“This book focuses only on wines made with white grapes treated as if they were red, fermented together with their skins (and sometimes stems, too) for a period of multiple days, weeks or months.”
The technique of using grape skins during fermentation is an age-old technique and in recent years it has become very popular. There are people who think skin contact wine is crazy and that it is a fad or that it gets in the way of terroir, but Taylor Swift said it best, “the haters gonna hate hate hate hate hate.”
It is without a doubt that this new category, Orange Wine is here to stay.
“...Orange wine’s time has well and truly come; bottles are proudly displayed on the shelves of countless independent wine merchants, in fashionable wine bars and top-flight restaurants as never before.” (Amber Revolution)
I like having the flexibility to determine technique based on the grapes that I have, which means the decision to use skin contact will happen when the fruit reaches my crush pad. Having first made skin fermented wines in 2015 I have now narrowed down some of the styles and vineyards that take to the technique. I make an orange wine, left on the skins for months and bottled without fining, filtration or sulphur and it is very popular, is pretty funky and has that orange/amber colour that is desired.
I also craft what I consider to be skin-fermented whites (instead of Orange) and this is what we are going to explore this month! They are a combination of old and new winemaking. I use natural yeast to ferment while on skins, no temperature control and I gently immerse the skins with the fermenting juice daily. Once I separate the skins I craft them like conventional wines to retain the fresh and fruity aromatics. The resulting wines are poised, full of flavour and structure and an accurate reflection of vintage differences.
All three of the wines included this month are from the same vineyard, picked the same day, processed and fermented together. Natural fermentation in stainless steel tanks, pressed after 13 days on the skins. Sulphured to inhibit malolactic fermentation and to retain vibrancy in the wine. One wine is bottled right away while the other two go back into two barrels for eleven months, leading to divergent, yet fascinating results.
2017 Hughes Skin Contact Riesling
2017 Hughes Skin Contact, Barrel-Aged Riesling — “Earth”
2017 Hughes Skin Contact, Barrel-Aged Riesling — “Heaven”