Harvest Date: October 22

Average brix at harvest: 22.8

pH: 3.36

TA: 7.2

Alcohol: 12.5

Production: 1572 bottles

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2020 was an exceptional year in Ontario for grape growing. Winter was relatively warm with little snow and temperatures were above normal for most

 of February and March and had us all thinking about an early spring. April had different ideas and was cooler than average. All things returned to normal!!

However warm conditions were in order from the beginning of May and throughout the summer. The summer was in general warmer than normal with 

enough moisture to give us great growing conditions The fall / harvest continued to be warm and ideal for good maturity of the grapes and intense flavours

Grapes were harvested in beautiful conditions.  After for 4 hours of skin soaking the juice was pressed off giving a light but bright cherry colour. After the juice 

Was chilled, settled and racked in to stainless steel tank for fermentation using a selected yeast. Ferment was cool keeping the aromas and flavours crisp and fresh.

Following ferment, the wine was settled and racked for further aging in Stainless steel tank. The wine was fined and filtered prior to bottling in early summer 2021.


A refreshing dry rosé with tons of ripe red fruit notes on the nose and palate which is well balanced with acidity. A concentration of strawberry, cherry and red apple 

Flavours on the palate with really nice citrus note on a long juicy finish. A wine that would be great on the patio but also has enough character to pair food.


Sauvignon Blanc 2018
Sauvignon Blanc 2018



Harvest Date: November 3

Average brix at harvest: 20.9

pH: 3.3

TA: 7.1

Production: 1320 bottles

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Growing conditions in the spring were quite slow with cooler weather with lots of moisture delaying budbreak and slowing early spring growth. June was warmer, in fact we had some quite hot spells throughout the month giving great flowering conditions. by the end of the month we had caught up following the slow start. The rest of the summer was mainly sunny and warm with just enough moisture for steady development of the vines. September was cooler, but mainly sunny giving a great beginning to the harvest season. October was warmer with more moisture and humidity but in general conditions remained favorable. The harvest of many of the later maturing red varieties crept into November to achieve phenolic ripeness.

The grapes were harvested in good condition, crushed and destemmed before being pumped to tank. The must was kept cool for 18hrs before the juice was racked from the skins, transferred to tank for fermentation using a selected yeast. Ferment was cool keeping the flavours bright and fresh.


Very light in colour with wild strawberry and red currant aromas, there is also a note of black currant leaf. On the palate it is very dry with repeat flavours of strawberry and red currant.

A slight peppery note and freshy green spice. A long and refreshing finish

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