Kew Vineyards

Beamsville Bench, Canada

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About Kew Vineyards

Kew Vineyards is a boutique winery located along the celebrated Beamsville Bench. The winery is home to an 80 acre vineyard with plantings dating back to the 1970’s.

The winery boutique is located inside the 140 year old Kew Family home which was built by William Kew, a prominent business owner in Beamsville. The Kew Family called this historic estate home right up until the late 1960’s at which time it was sold to start it’s new life as a premium vineyard.

The winery as we know it today, opened 10 years ago with the sole purpose of producing small batch, high quality wines with an emphasis on sparkling. Our unique climate is perfect for producing rich and vibrant traditional method sparkling.

Representative Biography

Philip Brown, Winemaker

Phillip grew up in Campbellville, ON, an agricultural community nestled in the Niagara Escarpment and surrounded by conservation areas. Growing up, his father worked in the restaurant industry with a focus on wine and food pairings. It was customary to have meals accompanied by quality wines, that Phillip would occasionally be given an opportunity to smell (and sometimes taste). His father’s passion for wine and extensive cellar nurtured Phillip’s curiosity, and that curiosity grew to a strong desire to understand more about the world of wine.
Before the age of 19, Phillip joined Niagara College’s Winery and Viticulture Technician program. In 2010, he was introduced to the Arterra family (previously known as Vincor) when his work/study program placed him at Inniskillin Estate as a cellar hand. The following Summer, Phillip worked in Prince Edward County at Stanners Vineyard, a small organic winery, where the Winemaker and owner mentored him through his methods and practices in organic, minimal intervention winemaking.
In 2015, Phillip made the leap from a small to large-scale winery when he moved to New Zealand and worked at Drylands winery in Rapaura, a subregion of Marlborough. Here, Phillip managed a team in the cellar through an intensive harvest, seeing roughly 2,400 tonnes of fruit a day.
His passion and hard work led him to twelve years at Jackson-Triggs Niagara Estate, with two of those as Estate Winemaker. His appointment with Kew Vineyards is the perfect fit as he takes his expertise in sparkling winemaking with him. In Niagara, Phillip has fallen in love with Pinot Noir and Chardonnay. These multifaceted varietals make crisp and vibrant traditional method sparkling wines, as well deeply complex and nuanced table wines that are a beautiful expression of Niagara’s terroir. “I also must shout out Riesling,” said Phillip. “Here in Niagara, this grape always carries mouth-watering acidity which makes it such a refreshing wine to enjoy, dry or sweet.”
Outside of work and wine, Phillip is a lover of the great outdoors and enjoys back woods camping and hiking with his dog. He loves to cook and is working on his green thumb with a small veggie patch in his backyard. Phillip is also a self-proclaimed nerd, and has found a community of like-minded individuals in the wine industry who enjoy getting together for board games and D&D (that’s Dungeons and Dragons) with a glass of wine or two.

Why We're Cool

Inniskillin

Niagara-on-the-Lake, Canada

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About Inniskillin

As Canada’s first estate winery, Inniskillin prides itself as a pioneer that helped put Canadian wine on the map. Recognized as one of the World’s Most Admired Wine Brands, Inniskillin is committed to producing premium wines from premium grapes grown in Canada. With Wineries in both Niagara-on-the-Lake, Ontario and the Okanagan Valley, British Columbia, Inniskillin offers a full collection of world renowned, award winning VQA table wines and iconic Icewines made by progressive, artisanal winemakers.

Representative Biography

Nicholas Gizuk, Estate Winemaker

Nicholas Gizuk’s love for science and the outdoors matched with his creative spirit garnered him an interest in wine at a young age.
Born and raised in Welland, Ontario, Nicholas’ parents are both avid wine lovers, and his grandfather made wine at home every fall. He and his family would visit both Niagara-on-the-lake and the Beamsville Bench regularly. Nicholas enjoyed spending time outdoors and always had a keen fascination with biology and chemistry.
In 2003, Nicholas earned an Honours Bachelor of Science degree from University of Guelph. Through studying various food science courses available, it was fermentation and chemistry that captured his interest and passion. With this passion, Nicholas entered the Niagara College Winery and Viticulture program in 2009 where he honed his winemaking and tasting skills. He landed his first internship at Rosewood Estates Winery in 2010. After graduating from Niagara College with Honours, Nicholas worked an extended harvest at Flat Rock Cellars before his journey continued to the Barossa Valley in Australia and Marlborough, New Zealand for two harvests. He credits this time as an eye-opening experience, where he gained an appreciation for southern hemisphere winemaking.
In 2013, Nicholas took a harvest internship with Inniskillin Estate Winery in Niagara-on-the-Lake, and it was clear from the start that he was a perfect fit for the iconic winery. From 2013 to 2021, Nicholas trained under the guidance of world-renowned, award-winning winemaker Bruce Nicholson. In 2017, he was promoted to Assistant Winemaker, where he assisted in crafting all table wine varietals as well as Icewine production for the Niagara Estate. In the summer of 2021, Nicholas was promoted to the role of Estate Winemaker at Inniskillin Niagara Estate Winery.
Nicholas’ winemaking philosophy is about making varietally true wines, allowing the soil and sense of place to be expressed through each unique and iconic wine made. “We must respect the fruit and terroir, as that is the foundation of every great wine,” says Nicholas. “Our job, as winemakers, is to guide those grapes with as little intervention as possible into the bottle.”

Why We're Cool

I love how Chardonnay shines with rich, defined structures from the good natural acidities in our Niagara cool climate.

Jackson-Triggs

Niagara-on-the-Lake, Canada

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About Jackson-Triggs

When you pick up a bottle of Jackson-Triggs, you can be sure you made the right choice. Jackson-Triggs is a name you know. It’s a name your friends know. It’s a name that stands for our commitment to crafting the perfect wine for any occasion, and our attention to detail shows. We are Canada’s most awarded winery and have been named “Best Canadian Winery” an unprecedented number of times in international and domestic competitions. You can feel proud when serving Jackson-Triggs wines in knowing that, no matter the varietal, vintage, or region, you’ll be pouring a premium wine that pairs perfectly with every moment, large or small.

Representative Biography

Chris Holman, Winemaker

About Chris Holman, Jackson-Triggs Niagara Estate Winemaker
Chris Holman's journey from the fields of his grandparents' farm in Flamborough to the prestigious vineyards of McLaren Vale, Australia, is a testament to his unwavering passion for winemaking. Born and raised in Burlington, ON, Chris discovered his fascination with agriculture early on, spending summers amidst the crops and fields that would shape his future.
At 19, Chris began his winemaking journey, enrolling in the Niagara College Winemaking Diploma Program. It was here that he honed his craft and ignited his love affair with the intricate art of winemaking. His transformative experience during his first international harvest in McLaren Vale affirmed his calling, propelling him into a career dedicated to crafting ultra premium wines. It was here where Chris gained a true understanding of how to produce big reds and specifically Shiraz.
Following his graduation in 2008, Chris embarked on a globe-trotting adventure, immersing himself in vineyards across Australia and Canada. From the cool, temperate vineyards of Tasmania to the desert and sage brush of the Okanagan Valley, he absorbed the nuances of winemaking as a cellar hand and Assistant Winemaker, each harvest enriching his expertise and deepening his connection to the vineyard.
Driven by a thirst for knowledge, Chris pursued further studies at Brock University, where he delved into the scientific intricacies of oenology and viticulture. Here, he seamlessly merged his practical experience with theoretical understanding, refining his skills and broadening his perspective on the winemaking process.
For Chris, the essence of winemaking lies in the exhilarating rhythm of harvest season, where creativity meets terroir in a symphony of flavors. He revels in the challenge of coaxing out the distinctive characteristics of each grape variety and vineyard, with a particular fondness for the aromatic intensity of Sauvignon Blanc and the gratifying complexities of Chardonnay. Chris has focused on a winemaking style that emphasises the differences in each vineyard block by guiding his wines into bottle with as little intervention as possible.
Beyond the vineyards and winery, Chris finds joy in the simple pleasures of life. An avid baker and pizza aficionado, he delights in crafting culinary delights for his loved ones. Summers are spent at his family cottage on Lake Restoule, where he shares cherished moments with his wife and two children, casting lines into the tranquil waters and savoring the beauty of nature.
Despite his success in the world of winemaking, Chris's journey could have taken a different turn as a former aspiring race car driver who hurtled down the track with dreams of victory, sponsored by none other than Volkswagen. Yet, in a pivotal moment of reflection, he chose the path less traveled, opting to channel his passion into winemaking—a decision that has undoubtedly borne fruit in the form of exceptional wines and a life rich in fulfillment.

Why We're Cool

Terroir, but mainly the cool temperatures at night during the ripening season of Chardonnay, this helps to promote the Cool Climate characteristic flavours and acidity in the fruit.

Black Bank Hill

Lincoln Lakeshore, Canada

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About Black Bank Hill

Black Bank Hill is a vineyard and artisanal winery producing premium-quality wines from grapes grown on its own vineyard, made by hand, using traditional methods.
Winemaker Jonathan McLean crafts exceptional wines from this 20-acre vineyard nestled at the base of the Niagara escarpment in the Lincoln Lakeshore VQA. Established by vintner Taylor Emerson in 2017, Black Bank Hill’s vision and passion is to combine the art and practices of grape growing and winemaking at a small scale with an uncompromising focus on quality, to produce wines of character that uniquely express the vineyard, climate and culture of the people who make it.

Representative Biography

Taylor Emerson, Vintner

About Taylor Emerson, Vintner
Having been interested in food and cooking from an early age, Taylor’s full passion for wine developed in his early 30’s and continued unabated for many years. In 2016 at the age of 45, during a juncture in his career when looking to start a business of his own, Taylor took a little time to indulge his passion for wine with a WSET 3 course. During that course he discovered and then enrolled in Plumpton College’s Viticulture and Oenology program in Sussex, England, which resulted in his decision to pursue a career in wine and winemaking. In 2017 he purchased a 22-acre former fruit farm at the foot of the Niagara Escarpment that in 2018 became the Black Bank Hill vineyard.
For Taylor, wine is both a food and a creative and cultural act, an expression of place and identity. During the course of his studies abroad, it became central to Taylor’s winemaking vision that as a Canadian he return to Southern Ontario to express his creativity in wine and to participate in collective identity of the region’s terroir. Niagara’s cool-climate naturally produces wines that express Taylor’s preference for wines that highlight elegance, dynamics and nuance over power, concentration and weight.
A quote from Taylor: “My love for Niagara’s cool-climate Chardonnay is very simple: the best of our Chardonnays stand up amongst the best in the world.”

About Jonathan McLean, Winemaker
Jonathan joined Black Bank Hill in 2021 with over a decade crafting award-winning wines at top estates in the Okanagan Valley, including Cedar Creek, Tantalus, Le Vieux Pin, La Stella and Culmina. Previous to this, Jonathan’s career began in hospitality in Kelowna, and the exposure to wine culture while managing restaurants and bars led to his enrolment in Brock’s CCOVI degree program to fully commit himself to wine. His prior B.Sc. in Biochemistry from Dalhousie proved to be an ideal and serendipitous foundation for his new career in wine.
Jonathan’s experience working under a breadth of seasoned winemakers in the Okanagan, from France, North America and abroad, allowed him to absorb a variety of ideas, techniques, and approaches, internalize them, and develop his own practical and intuitive style of winemaking. As winemaker at Black Bank Hill, Jonathan is also responsible to manage the vineyard and crop, thus bringing to life the full circle of artisanal winegrowing by bringing a homogenous and consistent vision to the wine from vine to bottle, driven by an overarching pursuit of exceptional quality from vintage to vintage.

Why We're Cool

Black Bank Hill vineyard has a number of characteristics which uniquely influence the wines, as well as reflect some core Niagara qualities:
Location: seated at the base of the Escarpment just east of the town of Beamsville, it is very much an Escarpment site, supported by its warming influence in winter as well as acting as a shield from prevailing winds that provides for heat accumulation year-round. The vineyard is comprised of a consistent, gentle slope providing good drainage, and fully open to air-flow and sunlight without shadows and direct light late into the evening.
Soils: sitting at the lakeshore on the ancient Glacier Lake Iroquois lakebed, the heavy clay soils of the vineyard provide a number of unique functions: (i) high water absorption and retention, (ii) mineral retention and slow recycling, and (iii) limiting and balancing vine vigour to promote veraison and fruit ripening. The soil’s impact on the wines and palate is distinct, and as we continue to explore and understand the wines, quite special.
Viticulture: as winegrowers, our site management focuses greatly on cropping levels and balanced yields, with a focus toward fruit quality in the vineyard as the basis of all our wines. As sustainably focused farmers, we take a low impact approach in the vineyard, maintaining only necessary sprays, minimal tillage, and the allowance for cover crops to develop roots and flower and support biodiversity in the vineyard at all times. A tremendous amount of vineyard work is done by hand throughout the season, and all our fruit is hand-picked for harvest.
Winemaking Style: as traditional winemakers our approach to Chardonnay is based on the Burgundian technique of wild barrel ferments with long barrel aging on lees and bâttonage. Low cropping levels and slightly later picking dates strive toward concentration of flavour, good body and perhaps a slightly riper style of Chardonnay without diminishing the fundamental minerality and cool-climate profile of the wine. Balance, again, is the guiding principle with latitude to allow for the unique year-to-year expression of the wine due to vintage conditions which we embrace.

Domaine Queylus

Twenty Bench, Niagara, Canada

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About Domaine Queylus

Domaine Queylus is located atop the Niagara Escarpment in Ontario’s renowned winemaking region, the Niagara Peninsula.

We began our winemaking story in 2010 with our first vintage and opened our winery retail store and tasting room in 2014. Selecting only varieties which we have identified as perfectly adaptable to our vineyard’s complex soils and microclimate, we craft premium cool-climate wines from Chardonnay, Pinot Noir, Cabernet Franc, and Merlot.

Representative Biography

Kelly Mason, Winemaker

Kelly was born and raised in Montreal. Her winemaking career began in 2007 in the Carneros subregion of Napa Valley with an internship at Saintsbury Winery under a Burgundian winemaker.

She then studied Winemaking at Brock University before working first at Tawse Winery and then at Le Clos Jordanne, always focused on Chardonnay and Pinot Noir. She also owns and farms the Mason Vineyard on the 20 Mile Bench, planted to Chardonnay, Pinot Noir, and Cabernet Franc.

Kelly joined the Domaine Queylus team in the summer of 2013 and became Head Winemaker in 2018.
“When you get the harvest date just right and take a hands-off winemaking approach, cool climate Chardonnay will express the vineyard site beautifully. It allows Niagara to showcase different Chardonnay profiles based on our appellations – what is sometimes referred to as boring varietal becomes complex and interesting as the terroir differs from one producer to the next.” - Kelly Mason

Brooke Husband, Assistant Winemaker
Brooke graduated from the Niagara College Winery and Viticulture program in 2018 and during her studies she worked at Domaine Queylus for her first harvest. She then worked in the Okanagan Valley at Black Hills Estate Winery. When she returned to Niagara, she knew her passion was wild fermented Pinot Noir and Chardonnay.
Brooke has worked at Domaine Queylus now for 5 harvests. In 2022 received the KML Top-30-Under-30 award for Hospitality in Canada, and in 2023 she was awarded The Paul Pender Rising Star Award from the Ontario Wine Awards.

Why We're Cool

The parcels of land selected for their Chardonnay plantings are their closest vines to Lake Ontario. With a terroir unlike the Bench, the sandier soil texture and temperate ‘Lake effect’ of the Lincoln Lakeshore sub-appellation imbues the resulting wines with a honeyed character, elegance and subtlety. The gentle warmth from Lake Ontario in autumn allows us to ‘hang’ the fruit a little longer to achieve complexity and ripeness without risking higher alcohol levels.

Both of their Chardonnays are single-vineyard wines, with the southern block (Clones 95 and 76) bringing a certain nobility, texture and citrus fruit flavour to the ‘Chardonnay Réserve,’ while the northern block (clones 124 and 548) gives the ‘Chardonnay Tradition’ a straightforward, textured fruitiness and backbone of acidity which highlights the minerality of this site. As their vines continue to come into equilibrium, they aim to craft barrel-fermented, Burgundian-style Chardonnays with understatement, subtlety and great texture, Chardonnays that showcase the potential of the relatively unknown Niagara Lincoln Lakeshore terroir.