A TRADITION OF FERMENTATION
Like many, we were drawn to the spirit and beauty of this place: Prince Edward County. The idea came after selling our first business in Canada — a German bakery we started in 1978, making authentic sourdough breads — and being pioneers in the sourdough movement at the time, were not afraid to try something new.
Winemaking is a craft requiring a healthy dose of intuition and curiosity as well. We want our wines to be equally ephemeral and express the best this land has to offer. We believe every wine should be surprising, textural and soulful; not predictable.
Being true to nature means letting wild yeasts ferment our wines with as little intervention as possible.
Each wine should tell the story of site and vintage with unabashed honesty.
Mackenzie Brisbois - Winemaker & Vineyard Manager
Alex Sproll - Partner, Operations Manager, Sales & Marketing
Sylvia Sproll - Partner, Sales and Admin