The inspiration for Moray’s eponymous Niagara property came from his love of Burgundian Pinot Noir and Chardonnay. Uniting traditional winemaking techniques with state-of-the-art technology, Tawse and the award-winning winemaking team of Paul Pender and Rene Van Ede, is dedicated to producing terroir-driven wines of exceptional elegance, depth and character.
At Tawse, winemaking begins in the vineyards. We proudly apply rigorous organic methods to every aspect of our production from grape-growing to winemaking and Ecocert seals appear on all wines made from our estate fruit.
Today, having acquired over 200 acres (5 vineyards) and being named Canadian Winery of the year in 2010, 2011, 2012, and 2016, Tawse Winery now produces 30,000 cases of wine and has one of the largest portfolios of organic wines in the Niagara region.
At Tawse, winemaking begins in the vineyards. Healthy vines yield quality fruit which allows them to craft terroir-driven wines of great elegance, depth and character. Promoting the health of their vines and vineyards requires a labour-intensive and hands-on approach. They tuck and thin the shoots by hand to increase sun exposure and air flow. They keep the yields low by cluster-thinning to ensure that all the energy of the vine is focused to ripen fewer higher-quality grape clusters. Their grapes are harvested at optimal ripeness and sorted to select the very best fruit. They also proudly practice organic farming.
Organic farming feeds the vines and controls diseases without the use of synthetic insecticides, fungicides and fertilizers. They strive to create a diversified balanced ecosystem that generates health and fertility from the vineyard itself. Healthy vines mean less need for outside substances to control diseases and promote growth. By being present in the vineyard, they are able to anticipate and prevent issues. They also get help from our friends from the animal realm, chickens feed on bugs, our sheep eat the lower vine leaves to expose the grapes to the ripening sun.
Their grapes are harvested at optimal ripeness and sorted. Reds are de-stemmed before pressing and our whites are gently whole cluster pressed to avoid the bitter characteristics from the stems, skins and seeds. Aromatic whites are fermented in stainless steel. Their Chardonnay barrel-ferment in French oak using wild yeast. All reds are fermented in oak fermenters and then aged in French oak from 12 to 18 months depending on the varietal
The architecture of the winery was carefully conceived to be environmentally-friendly. 6-level design allows them to use gravity as much as possible to gently move the wine as is processed, from pressing to cellaring. Their Chardonnay and our reds are aged in underground barrel cellars covered by 6 to 8 feet of earth, which keeps the ambient temperature between 10 and 16 degrees Celsius, with a natural humidity of approximately 85%. This relatively stable temperature and high humidity allows their wines to age gracefully with a minimum amount of evaporation. Their modern geo-thermal energy system has reduced our use of traditional forms of energy by 80%. They also have a wetland bio-filter which allows them to re-use of all our sanitary and winery process water.
Pirramimma vineyards and winery are nestled behind the township of McLaren Vale, running parallel to Tatachilla Road. The mature vineyards are planted to 13 varieties and 40 designated blocks, spread over 300 acres and allow them to produce over 80 different wines, from the iconic McLaren Vale Shiraz, pioneered varieties such as Petit Verdot and Tannat, and an ancient collection of fortifieds.
Founded in 2005, the Barons de Rothschild Champagne House has established strong relationships with partner producers to craft champagnes of a rare elegance from exceptional terroirs and rigorously selected grapes. “Accomplishing through great achievements”, such has been the Rothschild family’s ambition for more than 250 years. Through the strength of its wine-growing experience, the family has joined forces with producers from Champagne to develop excellent champagnes which bring together know-how and tradition.
Anthonij Rupert Wyne was founded on the farm L’Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert, who passed away in 2001, the farm was taken over by his brother Johann Rupert in 2003. It was Johann Rupert who constructed a state-of-the-art winemaking facility on the estate, and the beginnings of what was to become a sprawling enterprise with a focus on terroir-specific wines.
Takara has great experience in producing Shochu , Mirin and Sake for more than one-and-a-half centuries. Because Takara’s main business endeavors depend heavily on the mastery of natural processes such as fermentation, the Company feels a strong responsibility toward preserving the natural environment.
Certain names resonate strongly within Australian wine history and Jim Barry is one of them. It was Jim Barry’s drive that helped shape South Australia’s Clare Valley as a benchmark producer of world class Riesling and cemented it as one of Australia’s premier wine regions.