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Ethos 2026
Ethos 2026
We make wine to celebrate the unique and varied terroirs of Ontario. These are the things we believe allow the greatest transparency from glass to vine:
organically farmed site-specific fruit
while organic grapes are not always easy to come by in Ontario, most of the growers we work with are organic certified! in fact, in 2024 we used 100% organic fruit.
wild fermentations
that means we're not adding commercial yeast that's 'designed' to create a specific style of wine. there's plenty of wild yeast on the grapes in a healthy vineyard, so we'd rather just let them do their thing naturally!
low-intervention winemaking
means we're minimizing 'manipulation' in the winery i.e. we're trying to let the wine make itself, not use fancy machines to make it taste a certain way.
low to zero sulphite additions
homeopathic amounts of sulphites are added only when necessary for stability; no other additives of any kind are used, ever.
no flavour or colour manipulation
seems obvious, but commercial wine can contain hundreds of other additives to make wines taste, look and smell the way their focus group said they should. we don't like that and don't do it.
no fining or filtering
that's no clarification or filtration either. we just let it settle, then get as much of the solids out as possible. didn't you hear that cloudy is cool?
The caretaker of our fermentations:
David Eiberg – Winemaker
Trained at University of California Davis as a winemaker, David cut his teeth working with exceptional winemakers in France, California, Oregon, South Africa and most recently Ontario.
He is passionate about cool climate winemaking and believes in unearthing the treasures which are the emerging terroirs of Ontario.
Having received culinary training from the George Brown School of Culinary Arts in Toronto, David would probably be a Chef if he didn’t love wine just a tad more than food.
Shapeshifting for Grapes
Shapeshifting for Humans
