Like many, the originators were drawn to the spirit and beauty of this place: Prince Edward County. The idea came after selling their 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. They want our wines to be equally ephemeral and express the best this land has to offer. They 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.
Winemaker Mackenzie Brisbois aims for honesty inside the bottle—whether it be their Skin-Ferment Riesling, Orange Wine, Pét Nat Sparkling, soulfully complex Unfiltered Chardonnay, or barrel-aged varietals. All wild ferments, and many of their artisanal wines are left whole and unfiltered without the use of additional enzymes or tannins.
Each wine tells the story of site and vintage with unabashed honesty and is never the same year-to-year. Wine should be surprising, textural and soulful; not predictable. As each wine ages, the artisanal nature of each wine becomes apparent.