News

  • Wines of The Month! June Edition

    Each month, get a winemaker’s selection of wines picked with a theme in mind.
    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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    Wines Included:
    2015 Sauvignon Blanc
    2016 Chardonnay Musqué — Pre-Release
    2016 Gewürztraminer (Oak-Aged) — New
    2016 Vintner’s Weiss
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    Trail Estate Gewürztraminer 2016
    Review by Michael Godel, WineAlign, April 15, 2018
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    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.
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    About Wines of The Month
    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.
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    Upcoming Themes:
    July — Chardonnay (9 slots avail.)
    August — Pét Nat (5 slots avail.)
    September — Cabernet Franc (11 slots avail.)
  • Review: 2016 Barrel-Ferment Riesling, Foxcroft Vineyard — 92pts

    Review by Michael Godel, WineAlign, April 15, 2018
    “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.”
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    Score: 92 Points
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  • Winemaker's Dinner — March 28th

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    Join our Winemaker, Mackenzie Brisbois at Toronto's Fiorentina Restaurant, Wednesday March 28th, for a special Winemaker's Dinner.
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    Mackenzie will share her insights on Trail Estate’s non-interventionist, minimalist winemaking approach . Enjoy six courses of locally-inspired cuisine by Chef Alex Chong, each paired with one of our wines!
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    $120/pp including wine
    7 - 10 p.m.
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    Seating is limited. Reserve today!
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    To reserve your spot, contact Tina Leckie at: (416) 855-4240
  • Valentines/Family Day All-Day Brunch

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    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
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    Additional wines will be available for tasting from our regular menu (sampling or by-the-glass).
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    Reserve you spot for Saturday Feb 17th here
    Reserve your spot for Sunday Feb 18th here
  • The Throwback Technique of Skin-Fermented Whites

    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.
  • Pét-Nat: A Wine First Made By French Monks Renewed

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    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.
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    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.
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    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!
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    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.
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    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.
  • Winemakers' Dinner - November 16th

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    Join our Winemaker, Mackenzie Brisbois at the Ottawa's Wellington Gastro Pub, Thursday November 16th, for a special Winemaker's Dinner.
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    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!
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    To reserve your spot, contact Shane at the Wellington Gastro Pub: (613) 729-1315
  • Help Us Harvest!

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    Join us in the vineyard Sunday Oct 1st and Sunday Oct 8th to help us harvest! Picking starts at 9am (coffee will be on hand). Around noon we will stop and enjoy lunch and wine including back vintages not otherwise available.
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    Pls dress appropriately knowing some grapes can mark clothing. Boots/sturdy footwear recommended. Please bring snips if you have them!
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    This is an event for the whole family!
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    Please visit our Facebook page for most current details.

     

  • Trail Estate and Jamie Kennedy Dinner Series - Saturday, July 15th

    Continuing in the summer of 2017, Chef Jamie Kennedy shares the beauty and bounty of his farm in Hillier, Prince Edward County.
    We are proud to take part July 15th, in this series of Saturday evening feasts seated in a rustic barn setting and celebrating the gastronomic beauty & spirit of this special place on the shores of Lake Ontario. Watch as your dinner is prepared, cooked outside over glowing embers — and each dish paired with the wines of Trail Estate. Our winemaker, Mackenzie Brisbois will be at the table and sharing with you stories of our latest wines — some of which never before released!
    We look forward to seeing you at J.K. Farm and being part of a memorable County weekend escape!

    Reserve Your Seat For July 15th!

     

  • Join Us at i4c!

    This summer, join us in Niagara as we gather with some of the world's best Chardonnay producers together at i4c (The International Cool Climate Chardonnay Celebration), July 21-23rd. Its a weekend celebration of the best in cool-climate Chardonnay, and this year, Cab Franc as well! i4c has been on our radar since we opened. Now, our Chardonnays (and Cab Franc) are ready and we are going! Join us and get $25 off the ticketed price. Please email us at info@trailestate.com for coupon code details. For info regarding the event, visit coolchardonnay.org

     

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