Our wine making style is low intervension. For our terroir that means that our wines will be lower in alcohol (11.5% - 12.5%) and favour the fruit components for the varieties that we grow. Prince Edward County soils add a fantastic mineriality and finesse to the wines that we make.

This page contents a little history about the varietals that we grow, as well as typical tastes and aromas, and food pairings that are common for the varieties.

Pinot Noir

History: The red wine of Burgundy and one of the oldest cultivated vines in existance. There are a lot of different styles of Pinot Noir around the world. Our terroir tends to produce lighter fruit forward, smooth and velvety Pinots.
Typical tastes/aromas: Black cherries, raspberries, spice, game, mushrooms and leather.
Food pairings: Roast turkey, grilled salmon, and seared tuna.

Gamay

History: The red wine of Beaujolais. It is also known as Gamay Noir. A light and lively wine that is best enjoyed young.
Typical tastes/aromas: Strawberries, raspberries, bananas, black pepper and cherries.
Food pairings: Grilled chicken, pizza, soft cheeses, and appetizers.

Cabernet Franc

History: A Bordeaux red wine. Cabernet Franc is the original Cabernet grape and the parent grape of Cabernet Sauvignon. This varietal used to be considered a blending grape, but is now commonly bottled on its own. The heaviest red that we have planted.
Typical tastes/aromas: Cherries, bell peppers, chocolate, black currants and raspberries.
Food pairings: Prime rib, lamb, burgers, stews, roasted vegetables.

Chardonnay

History: The great white wine of Burgundy. The flavours and aromas of this wine are highly influenced by the terroir and wine making technique.
Typical tastes/aromas: green apples, pears, lemons, grapefruit, butter, honey, bananas, melons, and pineapples.
Food pairings: Roast chicken, roast turkey and other white meats, fish and seafood dishes.

Riesling

History: Appeared during the Middle Ages in the Rhine Valley. A versatile grape that can be fermented dry or because of its acidity, can be made into a sweet wine.
Typical tastes/aromas: Peaches, apricots, green apples, citrus peel, limes, honey and marzipan.
Food pairings: Salads, desserts, paté and fish in creamy sauces - or just drink it on its own.

Gewürztraminer

History: A mutated version of the Traminer variety made famous by the Alsace region of France. Gewürz is often translated as spiced, but a more accurate context would be perfumed.
Typical tastes/aromas: rose petals, lychees, cinnamon, lilacs, orange blossoms and citrus peels.
Food pairings: Duck, smoked fish, roast goose, roast turkey, Indian and Asian dishes.