My Wine Canada Wine Club Feature: Redstone Winery
We are delighted to present Redstone as our featured winery this month. The 38-acre estate vineyard, located in Beamsville, Ontario, is the most recent wine venture by proprietor, Moray Tawse. Redstone is organically farmed and specializes in late-ripening varietals such as merlot, cabernet franc, cabernet sauvignon, and syrah. Their ongoing commitment to quality and sustainable practices make them a standout in the region.
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Moray Tawse and the talented Redstone team use labour-intensive and hands-on practices when it comes to tending their vines. Each shoot is meticulously tucked and thinned, by hand, to help enhance sun exposure and air circulation, resulting in high-quality, flavourful grapes. Redstone is also committed to a balanced ecosystem and uses chickens to control bugs, sheep to expose the grapes to the sun by eating the lower vine leaves, and horses (instead of tractors) to avoid soil compaction. Harvesting grapes from two fantastic organic vineyards, the Redstone and Limestone vineyards, Redstone has a wide range of wines that are sure to impress.
Here's a peek at some of the exceptional wines that are included in our July Wine Club box.
A crisp and well-balanced wine with apple, lemon, and a hint of toast on the palate and a lovely mouthfeel. Rated 91 points by wine expert, Tony Aspler. Pairs well with creamy seafood chowder or sweet potato and quinoa chili.
This divine, off-dry white has classic notes of lychee and passionfruit. Enjoy now or hold for one to two years. Excellent alongside miso-glazed pork belly or summer squash carpaccio.
A bold blend of cabernet sauvignon, cabernet franc, and merlot with a bouquet of candied apple, cherry pie, blackberry, and savoury green herbs and flavours of black cherry, cassis, green pepper, and black pepper. Try it with duck ragu or vegan enchiladas.
This beautifully-structured merlot has a lively palate of dark cherry, blackberry, savoury green herbs, and a hint of baking spice on the finish. Rated 90-92 points by Tony Aspler, this wine can be enjoyed now or cellared for two years. Pair it with hazelnut-crusted lamb chops or Hawaiian burgers with grilled pineapple.
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