Later this week, Chardonnay enthusiasts (ourselves included) gather in Niagara for the International Cool Climate Chardonnay Conference — known as I4C. We learn and we drink Chardonnay for an entire weekend. Gone are the ABC days, the days of Anything But Chardonnay and here are the days of superb quality Chardonnay!

This month, and as part of the Wines Of The Month Club, we share 3 different Chardonnays from both Niagara and PEC. Three pure cool climate Chards. Pure hedonistic bliss!

2015 Unfiltered Chardonnay - GOLD 2018 National Wine Awards
— 91 pts Jamie Goode — $35/ea
2016 County (Estate) Chardonnay
— 92 pts Jamie Goode— $50/ea
2016 Unfiltered Foxcroft Chardonnay - GOLD 2018 National Wine Awards
— 90 pts Michael Godel— $45/ea

Order your wines here!

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In June, we focus on The Wines of Summer — four wines that match the summer vibes including our new ’16 Chardonnay Musqué and ’16 Oak-Aged Gewürztraminer! A review of the latter is included below!

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2015 Sauvignon Blanc

2016 Chardonnay Musqué — Pre-Release

2016 Gewürztraminer (Oak-Aged) — New

2016 Vintner’s Weiss

Few winemakers in Ontario are as curious, aloof and serious about making gewürztraminer like this,“looking through that window, into the delicate place.” The changing of mind is so important during the process because it shows an understanding of both mistake and possibility. Mackenzie Brisbois takes a spoon of Niagara Lakeview fruit (Glen Elgin/Wismer farmed), puts it through a whole cluster press, a fermentation in old oak and then wait a minute. An about face transfer to stainless steel tank (just after a few days) because it is too reductive, but then sends it back to old wood where it remains for about nine months. Bottles back in September of 2017. The result is a gewürz that finishes dry (under 3 g/L) so delicate for a customer’s palate, with lots of lemon and lime but never searing, perfect for cold smoked or tataki prepared salmon. Bitter pith note but it dissipates, as does the acidity so keep in mind this is floral and fine. “The delicate place. The questions it raise. The delicate place yeah.” Enjoy it now and gimme fiction. Drink 2018-2021. Tasted April 2018.

Our 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.
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Only $110 (inclusive of shipping)
Flexibility of choice in 1-, 3-, 6- & 12-month options.

July — Chardonnay (9 slots avail.)

August — Pét Nat (5 slots avail.)

September — Cabernet Franc (11 slots avail.)

“In 2016 the next wrinkle is a wild ferment (as opposed to the inoculated ’15), unfined and unfiltered, because as time progressed “I liked it more and more,” says winemaker Mackenzie Brisbois. No coarse filtration means some minor sediment will settle in the bottle. Smashed layers of tote-filled grapes are brought to the crushpad, in lieu of the crusher, to extract from the skins and stems, making use of the punchdown tool, while waiting before pressing. Recently bottled in December 2017 the BFR is something completely other and if 2015 was considered not, this follow-up is markedly fruity now, because it always was, all the way through during just more than a year in really old barrels… This is the wisest of Mack Brisbois’ rieslings, calm, confident, collected and shining brightly from the word go. You don’t have to wait on this one, it’s riper, it’s unfiltered, made with a lot less sulphur than the skin contacts and those ‘dirty’ 15s. “I like to see how little (sulphur) I can get away with,” notes Brisbois. The most accomplished riesling that she has made to date, the ’16s balance is spot on now and you will not have to wait for it to come into its cinematic stage. Drink it now and keep it longer. Drink 2018-2024.”

$120/pp including wine
7 - 10 p.m.

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To reserve your spot, contact Tina Leckie at: (416) 855-4240

Saturday Feb 17th to Monday Feb 19th, visit us for our 3rd Annual Valentines Day / Family Day Weekend Brunch! Enjoy piping hot, freshly made Ice Riesling-Infused French Toast, fresh fruit and cream in our warm, modern, new space. Pair with a glass of our superlative 2017 Skin Contact Pét Nat Natural Sparkling, sit back and enjoy the vineyard view! Brunch will be served 10:00 am to 3pm (or until we run out!)

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French Toast - $10 all-in
French Toast and Pét Nat - $16 all-in

Additional wines will be available for tasting from our regular menu (sampling or by-the-glass).

Starting with the 2015 vintage we embraced our mission of making small-batch wines, by crafting an ultra premium Skin Fermented White Wines. These white wines were produced with an adaptation on a thousand-year old winemaking method by leaving the fermenting juice in contact with the skins for a longer period than is normal in modern-day winemaking. These wines are fresh, elegant, and are strictly reflective of their terroir.

Sparkling wine has long been the cultural treat for success & celebration. One of the longest-standing methods in popping bottles is back in a big way. Pétillant naturel, or “pét-nat” for short, is the natural “methode ancestrale” of making sparkling wine. Originated by monks in the 16th century in Limoux, France, the fermenting juice is bottled before the initial fermentation ends. The fermentation then continues in bottle giving it natural fizz and often left affectionately unfiltered, paying homage to its heritage as a low intervention wine. Its edginess is part of the charm; it’s not meant to be a formal sipper but rather a fun, easy, and analog way to enjoy bubbles.

As a comparison, Champagne is very classical, but pét-nat is more independant. It’s raw, it’s natural and it’s very vintage-specific, which makes it exciting. Not a wine to hold on to, pét-nat needs to be enjoyed in its youth. Lower in alcohol, it makes a wonderful bridge for cider or beer drinkers. These characteristics makes it an excellent food wine pairing with everything from Thai curries to that greasy corner slice. Fatty, salty, and crushable foods deserve an equally comfortable companion.

Technical and risky, pét-nat requires constant supervision. Despite it’s laissez-faire style, it’s still very meticulous. Monitored several times a day as it’s wild fermentation (using only naturally- occurring yeasts), skin contact, and low intervention require delicate timing in regards to bottling amongst other characteristic sensitivities. The risk is part of the excitement!

Essentially a field blend of Riesling, Gewürz. and Geisenheim (and the ratio changes according to each vintage) and left them on their skins to ferment for about eight days. This imparts a very unique pearl-iridescence colour to the wine and gives some tart complexity and tannin to an otherwise very fruity wine.

Stone fruit such as peaches and hard nectarines are the forefront to secondary notes such as white pepper, grapefruit, and cucumber. It’s just so fresh. Unfiltered and unapologetic, this one should be enjoyed young, cold, and for any occasion you like.

Mackenzie will share her insights on the workings of a craft winery and her non-interventionist, "whole" winemaking approach. Chef Chris Deraiche will pair exceptional courses with our newest wines!

To reserve your spot, contact Shane at the Wellington Gastro Pub: (613) 729-1315