Current Vintages
Each year we release a selection of wines based on their readiness. As we produce such small quantities, it is not unusual for us to sell out within days for our most popular wines, and weeks for the rest.
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Red Wines
VINTAGE: 2022
Block: Clone 7 & Clone 100
CASES: 66
RELEASE DATE: 2025
PRICE: $65.20
Tasting notes:
The 2022 Syrah crop was one of cleanliness and quality, thanks to a trend of dry weather in the late September days of that vintage. The precious few hanging clusters ripened optimally in those conditions and started to show signs of desiccation and concentration by the time they were ready to harvest on October 11th. The final tally was 84 picking boxes (1008 kg), with the majority of the fruit being sourced from the Clone 100 block.
The entire crop was fermented together in one bin for twelve days, with three daily punchdowns and a pretty hot peak temperature of 35°C. The Syrah was then gently squeezed in our antique basket press after two full weeks on the skins. Three French oak barrels were subsequently filled, where the wine was allowed to undergo malolactic fermentation and mature for two years. 66 cases were bottled on April 17th, 2025.
The hallmarks of Syrah grown in a cool climate are on full display here: dark fruit, peppercorn, smokiness and smooth texture all in harmony. Any dish of wild game or hearty ragù would make a great pair for this wine. I would expect even more fruit intensity over the next few years in bottle, based on the evolution of previous small yield vintages.
VINTAGE: 2022
BLOCK: CLone 191 & Clone 169
CASES: 98
RELEASE DATE: June 2025
PRICE: $65.20
Tasting notes:
The 2022 vintage turned out to be a dream season for low-yielding Cabernet Sauvignon in Niagara. We ended up with some of the ripest Cab we've cultivated to date (24.4ºBrix) on one of our earliest harvest days ever (October 16th).
Fruit for this wine was sourced from both of our clones, 169 and 191. Each block was hand-picked and gently destemmed into its own bin. The wine was allowed a four day cold soak before indigenous yeast fermentations started naturally, then were managed with three daily punchdowns. The wine was dry after five more days with a peak fermentation temperature of 32ºC.
Given the ripeness of the fruit, I remained cognisant of the potential overextraction of tannins throughout the fermentation process. I made it a habit to taste each bin daily to evaluate the mouthfeel, noting if there was any significant change to the tannic profile. When all the elements felt balanced, we opted to lightly press both bins in our traditional small basket presses.
Four French oak barrels (25% new oak) housed the wine for two years and what evolved was a truly special wine. It is expressively aromatic, even in its youth, and shows equal parts depth and approachability on the palate.
VINTAGE: 2022
BLOCK: Old Block
CASES: 113
RELEASE DATE: june 2025
PRICE: $65.20
Tasting notes:
Although not as severe as seen in other varietals, the usually hardy old Pinot Noir vines were not spared the winterkill damage of 2022. This meant significantly lower yields and more attention paid to vine balance and nutrient status within the block throughout the vintage.
Excellent summer growing conditions made for few issues in ripening that light crop, which was harvested on September 24th.
Normally, I would choose entire rows to harvest for our production, but the sporadic crop distribution necessitated a different approach. It was decided to use portions of many rows as opposed to whole rows, and for that reason the 2022 Five Rows Pinot is perhaps the most representative exploration of terroir over the entire Old Block we have made to date.
Tasting notes:
Good colour for Lowrey Vineyard Pinot Noir. The nose features a refreshingly intense, ripe red fruit component (wild strawberry, cherry). The subtle oak is mainly perceptible on the palate, showing harmonious integration.
An underlying hint of terroir-defining truffle/mushroom supports the bright fruit. Pleasing tannins that do not overwhelm the palate, quite the opposite, inviting one to envision what the future might hold for this wine, this vineyard.
White Wines
VINTAGE: 2024
BLOCK: Jean’s Block
CASES: 105
RELEASE DATE: June 2025
PRICE: $40.20
Tasting notes:
In 2024, we faced a summer of extreme precipitation events, leading to a fuller canopy and an average size Riesling crop. It was decided to remove a few leaves in the fruiting zone at veraison to air things out a bit, but care was taken not to overexpose the fruit and compromise our preferred style.
Prospects were looking good in the Riesling through August and early September until a stretch of typical harvest-time humidity. Windless, humid days and foggy mornings made it impossible for the vines to dry out properly and in quick succession botrytis spores began multiplying on the surfaces of our soaking clusters. We opted to harvest (in the nick of time!) on September 27th with ideal juice numbers of 18ºBrix, TA 8.6 g/L and pH 3.06.
It was apparent early on in the fermentation process that the aromatic potential was high - i.e. you could distinctly smell the fermenting Riesling as you pulled into the barn parking lot. I prefer to ferment my Riesling in tank with W15 yeast at a very cool temperature (9-10ºC) to preserve the bright fruit components, eventually stopping the fermentation before reaching complete dryness at a specific gravity of 1.004.
The resulting wine showcases standout notes of candied green apple, citrus, peach and perfumed floral undertones. It also features palate-awakening acidity and just enough residual sugar to achieve harmonious balance.
In other words, everything that I've come to love about Clone 49!
VINTAGE: 2024
BLOCK: Old & Young
CASES: 249
RELEASE DATE: june 2025
PRICE: $45.20
Tasting notes:
The vintage of 2024 may one day be celebrated as one for the ages. That is much easier to proclaim now, of course, than during the vintage itself. Contemplating all the things that have to go right for a successful harvest is far more enjoyable after the fact than during the ordeal.
Unlike other standout vintages where the eventual outcome was more obvious early on, 2024 had its share of extreme precipitation events that left our fields flooded in a way we had never experienced before. The prevailing thought at the time was that the excess precipitation would have a negative effect on fruit quality. Much like 2023, however, the crop was saved by perfect ripening conditions in August and September.
The fruit for this wine was harvested from both of our Sauvignon Blanc vineyards on September 11th, with ripening parameters of 20.8 ºBrix, TA 7.35 and pH 3.32. After pressing, the juice was fermented in a combination of mostly neutral French oak barrels (85%) and tank (15%).
The fermentations were managed to be as slow and cool as possible for maximum aromatic and flavour potential. Along the way, the wine picked up pronounced citrus and herbaceous notes, subtle tropicality and hints of lemongrass.
VINTAGE: 2024
BLOCK: Clone 53 & Clone 457
CASES: 96
RELEASE DATE: June 2025
PRICE: $40.20
Tasting notes:
The grapes for our 2024 Pinot Gris are sourced from two different blocks on our farm. The older block, a 2004 planting of Clone 457 rootstock SO4, tends to be more vigourous and wild, but fairly predictable in regard to flavour production once properly organized.
The younger block of Clone 53 rootstock 3309 was planted in 2019 and is still in the discovery phase. The vines seem more amenable to my efforts, with slightly looser clusters that are more robust to disease pressure. The initial crops have been light and VERY ripe, providing a nice complement to the older block fruit.
The crop on both blocks was harvested on September 11, 2024. The pressed juice was notably flavourful and came in at 21.2ºBrix, TA 7.13 and pH 3.38. Two-thirds of the juice was fermented in neutral French Oak barrels, with the remainder housed in tank. The cool temperature fermentations spanned September 17 to October 17, gradually accumulating the familiar Pinot Gris aromatics of canned pear, dried apricot and honey.
The most noticeable contribution of the Clone 53 block is in the added aromatic intensity and more complex mouthfeel elements.