Our Wines

Aged 16 months in French oak barriques, the wine exhibits pleasant notes of dark berries, vanilla and oak on the nose and palette, with smooth tannins on the finish.  It pairs well with grilled vegetables, veal and lamb dishes, in addition to standing beautifully on its own.  

Made exclusively from grapes hand-harvested from our vineyard and cropped at 2 tons per acre to maximize grape cluster quality.  The result is a full-bodied red wine with a well-balanced combination of acidity, oak, tannins, and dark fruit notes on the nose and palate.  Makes an excellent pairing for grilled tuna, lamb chops, braised short ribs, and vension.

Blend of Merlot, Cabernet Sauvignon and Cabernet Franc

Consistent with previous vintages of our Cabernet Franc, our 2018 is a well-balanced, medium-bodied red wine.  This wine underwent fermentation in half ton bins followed by 1 year of aging in 1 year old French Oak Barrels.  
Aromas of ripe fruit and smoked dark chocolate come off on the nose and linger on the palate. 
It makes an excellent pairing for pizza, pasta, pork and poultry dishes. 

Our most sensitive winter variety this 2016 Syrah is our first vintage post the "polar vortex" winters of 2014 and 2015 and it was well worth the wait.  Consistent with all our previous small-lot Syrahs, this wine was made exclusively with grapes hand-harvested from our vineyard.  It was fermented in half-ton bins and aged in French barriques for 18 months.  This wine exhibits dark fruit flavours, a spicy nose, and a silky smooth texture with soft tannins.  It pairs particularly well with grilled tuna, cured meats, braised beef and lamb!

In 2008 we planted a half-acre of two Italian varieties, Barbera and Nebbiolo.  Both native to our heritage that, based on our research, we felt could produce outstanding wines on our site.  The trail planted at a higher vine density versus the original vineyard planting to optimize vine balance and cropped to a low yield to maximize grape cluster quality.  This Nebbiolo represents our first release of Nebbiolo from the planting.  The heavy clay soil in our vineyard accentuated the classic tar aromas of the Nebbiolo grape.  Aged 34-months in French oak barriques to soften the tannins, the result is a perfectly-balanced fruit forward red wine.  

In 2008 we planted a half-acre of two Italian varieties, Barbera and Nebbiolo.  Both native to our heritage that, based on our research, we felt could produce outstanding wines on our site.  The trail planted at a higher vine density versus the original vineyard planting to optimize vine balance and cropped to a low yield to maximize grape cluster quality.  This blend of 60% Barbera and 40% Cabernet Sauvignona represents the first rlease of Barbera from that planting.  The result is the perfect balance of colour and acidity with tannin.  

After being aged for 12-months in a mix of new and used French oak barriques, the result is a well-balanced, medium-bodied wine with hints of cherry and berries on the finish.  In addition to standing beautifully on its own, it makes an excellent pairing for turkey, salmon and vegetarian dishes, along with poultry and pork.

This small lot Cabernet Sauvignon was made exclusively from grapes hand-harvested from our vineyard and aged in French oak barriques for 12 months.  The result is a well-balanced, full-bodied wine.  It exhibits a dark ruby red colour, with dark fruit flavours and soft tannins on the palate.  In addition, to standing beautifully on its own, it makes for an excellent pairing for lamb chops, braised short ribs, venison, and beef dishes.  

A year that brought us a pandemic did have a positive in the vineyard, a fantastic growing season.  After being aged for 12 months in a mix of new and one year used French barriques, the result is a well-balanced, medium-bodied wine with notes of vibrant ripe fruit on the nose and palate.  In addition to standing beautifully on its own, it makes an excellent pairing for pizza, pasta, pork and poultry.  

Consistent with all of our previous Meritage blends, each variety used in this blend was fermented individually in half-ton vessels and aged in French oak barriques for over 12 months.  The result is a well-balanced, full-bodied wine with a silky smooth, complex, yet robust structure.  This wine makes an excellent pairing for grilled steaks, filet mignon and prime rib, in addition to standing beautifully on its own. 

Light in body this Pinot Gigio has a clean crisp finish, with hints of green apple on the nose and palate.  It makes an excellent pairing for light appetizers and salads, as well as working beautifully on its own as a cocktail wine.  

Light in body this Riesling is off-dry with a hint of sweetness to balance off the crisp acidity.  Notes of lemon and citrus on the nose and palate.  It makes an excellent pairing for salads, appetizers, and spicy dishes.  

Consistent with previous vintages, this Sauvignon Blanc is medium in body with characteristics of melon and gooseberry on the nose and a clean crisp acidity on the finish.  Pairs well with semi-soft chevre cheese, grilled chicken, summer salads and grilled aspaparus.  

Often seen performing goat yoga with guests, Marla the newest member of the vineyard crew has quickly become one of the more popular. As a result of her popularity, just like Freddie and Vinny a year ago, we have given Marla her own label. 

Our inaugural Sparkling Rosé is done in the charmat/tank method.  This Rosé displays a beauitful fruit character on the nose with a hint of residual sweetness to balance off the acidity and bubbles.  Incredibly versatile, it's the perfect pair to your next special occasion, brunch or to enjoy poolside throughout the remainder of the summer!

An assemblage of our Vidal Blanc grapes (95%) with a small percentage of our Cabernet Franc grapes (5%) resulted in an aromatic medium-bodied Rose.  This Rose exhibits an intriguing complexity on the nose and a clean acidity balanced by a hint of residual sweetness on the palatte.  It makes for an excellent appetizer wine or pairing with pizza, salad and seafood dishes.  

The naturally frozen grapes used for icewine are harvested at -8ºC/17.6ºF. The result is an after dinner must have! Rich, concentrated aromas of pineapple, papaya and mango dominate the bouquet. Serve as dessert or pair with fresh fruit and cheese. Try also as an incredient in Manhattans and Martinis. Serve chilled.

The naturally frozen grapes used for icewine are harvested at -8ºC/17.6ºF. The result is an after dinner must have! Rich, concentrated aromas of pineapple, papaya and mango dominate the bouquet. Serve as dessert or pair with fresh fruit and cheese. Try also as an incredient in Manhattans and Martinis. Serve chilled.