News
You Say You Want A Revolution? Skin-Fermented Riesling: November Wines of the Month
You say you want a revolution? -Perhaps it is time you checked out Amber Revolution by Simon J Woolf. It is only the...
Amber Revolution: How the World Learned to Love Orange Wine
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...And we're in it!
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“Written by renowned orange wine expert and award winning writer Simon J. Woolf, Amber Revol...
October #WOTM: Riesling
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This month we focus on Riesling and compare our Barrel Ferment Riesling with that of iconoclastic German winemaker...
September Wines of the Month - Cabernet Franc
Long the addict of Pinot Noir, it comes as quite a surprise that I have found a love for Cabernet Franc in Ontario. N...
August Wines of The Month: Lo-Fi Bubbles!
The heat of the August sun calls for some lo-fi refreshment!
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This month as part of the Wines of The Month, we ex...
July is Chardonnay Month!
Later this week, Chardonnay enthusiasts (ourselves included) gather in Niagara for the International Cool Climate ...
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 Summ...
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 in...
April Wines of the Month - The Many Sides of Riesling
Riesling is one of the most versatile grape varieties out there. It can be sweet, tart, rich, perfumed – it can be ta...
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 Win...
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! Enjo...
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.