“While cleaning out my desk recently, I opened up a day-timer from 2008 and was instantly transported back to a life I scarcely remember. It was a time when we were on the cusp of something special, but I didn't know it yet.”
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“Like many other vinifera converts at the time, my parents were forced to re-learn grape growing on the fly, her in the vines and he on the tractor. Thankfully, I got to observe them both as I grew in step with those first Pinot vines.”
Read More“One day, while inspecting the hundreds of new replants in our Sauvignon Blanc vineyards, I was struck by the vast amount of variables that are at play behind the creation of any wine. As I peeked into the grow tubes, one by one, to check on the status of these struggling little sticks in the ground, I couldn't help but be awed by the evolving and tangled web of life that is a vineyard.”
Read More“I operate under the assumption that everything I do in the vineyard will slightly improve the wine. There is a belief that I will make better, truer wines by being present in my vineyard every day.”
Read More“The hallmarks of Syrah grown in a cool climate are on full display here: dark fruit, peppercorn, smokiness and smooth texture all in harmony. Any dish of wild game or hearty ragù would make a great pair for this wine. I would expect even more fruit intensity over the next few years in bottle, based on the evolution of previous small yield vintages.”
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“To know that vines you personally organized, provided the fruit for a wine that you created and edited into its optimal form, is the ultimate in satisfaction.”
Read More“It was apparent early on in the fermentation process that the aromatic potential was high - i.e. you could distinctly smell the fermenting Riesling as you pulled into the barn parking lot.”
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“Sometimes you just have to trust that the vineyard can be the hero in the end.”
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“This wine evokes a personal feeling of satisfaction and thankfulness, born out of the travails of re-establishing a beloved vineyard. Perhaps that is why I enjoy it so much. I hope this feeling of rejuvenation and joy is perceptible to all those that give it a try.”
Read More“Featuring a combination of cherry, wild blackberry, flinty minerality and a subtle floral note; there is also an unforeseen component to the mouthfeel and structure of this Cab that can only be attributed to the new planting.”
Read More“I adore the subtle nature of Pinot Gris. It will not wow crowds with aromatic intensity like Sauvignon Blanc or Riesling, but instead rewards those who are willing to look deeper behind the unassuming facade.”
Read More“I always associate Riesling with Springtime in Niagara, as it abounds with freshness and hints of tree fruit blossoms.”
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“The nadir of the 2021 vintage on our farm was surely encountered in the days leading up to the Syrah harvest. I remember taking pictures of the pea soup fog and the mushrooms sprouting out of the vine trunks, just to have record of how dire the situation was.”
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“The end of a growing season is always a natural time for reflection, and this year I find myself contemplating larger themes and looking for meaning amidst the rows and barrels.”
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It is perhaps unfair to compare and contrast the work that goes into growing Pinot Noir with that applied to other varietals, but that is exactly what I intend to do here.
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The story of Cabernet Sauvignon on our farm dates back to the mid 1990s, when my parents were looking for potential vinifera varietals to plant that would best suit our vineyard site. They had had success with Pinot Noir, but were looking for something perhaps a little less mercurial that could optimize the warmer conditions they enjoyed on the St. David's Bench.
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"Could this be right?"
I was astonished when I looked into the eyepiece of my refractometer and saw a line between 25 and 26 degrees Brix. In an instant, I had officially vacated my Syrah comfort zone and entered some kind of wild outback of unknown possibilities.
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There is just something all around comfortable about Riesling. From its reliability in the vineyard to its versatility in the winery, I can't help but get the warm and fuzzies when I think of this varietal.
Read MoreIf I learned one thing from the light crop year of 2022, it was to appreciate what you have and never take a full crop for granted.
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