News / Prince Edward County

  • Vintner’s Dinner, April 12th

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

    Trial Estate Winery - Pet Nat - Skin Fermented
    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.
  • Fridays at Four Winery Tour & Tasting

    Trail Estate Winery Friday at 4 Wine Tasting

    Every Friday, take in winemaker/sommelier-led tour & tasting of the vineyard and/or winery. This is your chance to don the rubber boots and experience our Hillier clay soils for yourself as well as learn about our vines and the workings of the winery.

    End your tour with a complimentary glass of wine, as well as a selection local cheeses, cured meats and rustic breads which you can enjoy on our patio and picnic area overlooking the vines!

    Cost: $10 per person*

    Reserve your spot here.

    *Complimentary for Wine Club members. Call us to book.

  • Visit us at The Gourmet Food and Wine Expo, November 20-23

    Trail Estate Winery is happy to announce that we'll expand the PEC presence by exhibiting at the Gourmet Food and Wine Expo, Toronto, Thursday November 20 to Sunday November 23. Its our first year at this event since opening our winery to the public. We'll be pouring all our 2013 wines. Best of all, we'll be joined by Dan, our winemaker starting the 2014 vintage and my Dad. Awe!
    Visit us at booth 926. We look forward to meeting you!
  • Our Wines Now Available at Drake Devonshire Inn

    We are happy to announce that our White Blend is now on the menu! Its a delicious blend of Riesling and Gewürztraminer – crisp, aromatic & flavourful and with a touch of sweetness (though never sweet) – its as polished as the views are!
  • Join Us for Wassail!

    In late November and early December, Wassail puts a festive spin on any wine tour!
    As you know, winter can be harsh on vines in the County, and each year we bury them for protection from the elements. Wassail celebrates this. In generations past "merrymakers would travel from house to house singing, feasting and, of course, quenching their thirst with local grog."
    What does all this mean today? Get the Wassail songbook and sing us a tune for a complimentary wine sample. We'll have additional mulled wine to stay warm and festive Christmas cookies — packaged for individual consumption but also ideal for gifting. Best of all, the proceeds will go to charity.
    To download the songbook, or for more information on events and other participating wineries, please visit:
  • Baco Harvest Time!

    We are thrilled with our Baco crop harvested yesterday - especially considering how things started. An epically cold winter did some damage to be sure, but some handy trimming by JR, Nata's ongoing tending of them and a moderate growing season ended up producing a decent crop after all. Brix levels are around 22 - which is not quite as high as we've had in the County in past years - but all things considered we'll take it!
    Needless to say, we can't wait to bottle this one! (But we'll wait).
  • Join Us for TASTE Community Grown, Sept. 27th

    PEC's best exposition of local food and wine takes place this Saturday, September 27th (11am-6pm) at Picton's beautiful Crystal Palace. Its a great way to sample the best local food and beverage, and join in the revelry with this regions dynamic food and wine scene!
    As we are at TASTE on Saturday, our winery will be closed for the day (its one of the effects of being a small craft winery - we only have so many hands!). We will be open again on Sunday, September 28th, starting at 11:30am!
    Trail Estate Winery - Community Grown Taste - Septermber 27th 2014
    Get 10% OFF when you purchase tickets online at:
    A portion of the ticket sales will go to support both The Storehouse Food Bank and the Picton United Church Food Bank.
  • Konrad Ejbich: "Pink Champagne"!

    Here's one a week old. Proof Twitter happens when I'm not watching it :)
    Trail Estate Winery - Tweet Review for Rose Wine
  • Joe Hache Reviews Trail Estate in the Picton Gazette

    This week's Gazette features an article on Trail Estate Winery and some of our wines. We are happy to hear more positive reviews! We are open each weekend - and longer on holiday weekends - we invite you to try for yourself!
    Read the article in the Picton Gazette, page 14 here!
    You can also follow Joe's wine blog and learn about some of our neighbour wineries
    (yes, our video is coming).

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