January 05, 2018
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.
November 07, 2017
-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.
October 29, 2017
-Join our Winemaker, Mackenzie Brisbois at the Ottawa's Wellington Gastro Pub, Thursday November 16th, for a special Winemaker's Dinner.-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
September 19, 2017
-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.-Pls dress appropriately knowing some grapes can mark clothing. Boots/sturdy footwear recommended. Please bring snips if you have them!-This is an event for the whole family!-Please visit our Facebook page for most current details.
July 06, 2017
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!
June 03, 2017
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 firstname.lastname@example.org for coupon code details. For info regarding the event, visit coolchardonnay.org
August 24, 2016
We invite you to get ‘behind-the-scenes’ and learn more about small-batch craft winemaking. Choose from full-day hands-on experiences to 1-hour tours or structured tastings — all in a small-group setting.--
Friday Winemaker Tours & Saturday TastingsJoin us each week as we cover a different aspect of small-batch winemaking. Friday Tours and Saturday Tastings take place each weekend until December, at 4pm. Allow one hour for tours and 35-45 minutes for structured tastings.
Includes flight of wines and bread & charcuterie board.
Styles In Winemaking
SEPTEMBER 2,3 & 23-24; OCTOBER 14-15; NOVEMBER 4-5We showcase the terroir of a certain site, using alternate winemaking styles to highlight differences and similarities. Here, we guide you through a structured tasting of wines fermented in different vessels and crafted in ‘atypical’ styles.
SEPTEMBER 9-10 & 30; OCTOBER 21-22; NOVEMBER 11-12Riesling is a graceful, fresh wine, layered with complexity and delicacy — and it can range from off-dry, to sweet, to racingly acidic. Let us guide you through a flight of Trail Estate Rieslings.
AUGUST 26-27; SEPTEMBER 16-17; OCTOBER 7-8 & 28-29Compare our first three different vintages of Chardonnay. Join us to talk fermentation and barrel ageing and to assess wine flavour and structure.
Friday Tours: $25/per person
Saturday Structured Tastings: $15/per personMaximum 8 people per event
May 18, 2016
-Saturday June 11th, 9am-3pm we'll be adding to our vineyards. Join us as we plant our Pinot Noir and Chardonnay vines in the Hillier clay soils (and rock). The day will test your planting skills! The day starts with coffee and snacks and an orientation of the vineyard. After planting you'll be rewarded by a sit-down locally-sourced lunch by PICNIC as well as an in-depth wine tasting.-This event is limited to 24 people and is a great way to get your hands dirty, make new planting friends and try our newest wines!-Please bring sturdy (closed) footwear. Tools will be provided.
April 18, 2016
We're thrilled to have received this latest review! If you were lucky enough to get a bottle of this single barrel reserve, enjoy. Some is still available at our restaurant partners including the Wellington Gastro Pub in Ottawa.
"This gorgeous Prince Edward County Pinot Noir offers aromas of fresh earth, violets and dark cherry. Complex and balanced with a long finish. Pair with grilled chicken."
Score - 93
April 03, 2016
-Join our Winemaker, Mackenzie Brisbois at the Ottawa's Wellington Gastro Pub, this Friday, April 8th for a special Winemaker's Dinner.-Mackenzie will share her insights on the workings of a craft winery and her non-interventionist, "whole" winemaking approach. Chef Chris Deraiche will pair 4 exceptional courses with our newest wines, including:-2015 Lakeview Riesling (Pre-Release Preview)
2015 Wild-Ferment Sauvignon Blanc (Pre-Release Preview)
2014 Pinot Noir Rosé (New Release)
2014 Gamay Noir (New Release)-To reserve your spot, contact Shane at the Wellington Gastro Pub: (613) 729-1315-Read the Latest Reviews of our 2014 Gamay Noir-From UncorkOntario.com"The nose is smoky, peppery red fruit, embracing raspberry, cherry, and a hit of cranberry... The palate is juicy, with the right amount of tart and sweet red fruit playing a yin and yang on the tongue... Love the complexity. Tannins are present but in check, with a nice streak of acidity running through the mouth. 65% County fruit and 35% from the Bench. They even drew off some juice to concentrate this beauty."-... and from MyWineCanada.com"This bottle has been one of my favourite wine discoveries of the year. It's vibrant and tart Gamay, with gorgeous perfumed aromatics—fresh herbs and black pepper... and there were only 98 cases produced."-We're thrilled with the great response - hope you can join us this Friday!