This wine is made from 100% Cabernet Franc from old vines in a single vineyard, namely, the Renaceau Vineyard in Beamsville. Whole-cluster fermented using ambient yeast, it was aged for 30 months in French oak and then bottled without fining or filtration. It's sleek and elegant, with notions of dark fruit and smoked herbs.

Rosewood Estates opened its doors in 2008 in pursuit of fulfilling a family dream. Their fruity rosé blends Gamay, Blaufränkisch and Pinot Noir, resulting in bramble berry fruit aromas with light spicy notes. Juicy and refreshing on the palate, it shows sweet and tart cranberry flavours with notes of strawberry jam.

From two estate vineyards, the old and the new, aged for 18 months in a single 2,000L French oak foudre. Made in that early oxidative, put to barrel when turbid style, allowing the lees to nurture and protect, then see it come away on the other side with its backbone, extremities and feelings intact. A most unique way of looking at cool climate chardonnay, dry as the desert, low(ish) acidity and (somewhat) elevated pH, natural, unfined and unfiltered. Feels very much in line with some skin-contact styled whites whereby the wine settles on the palate and leaves some of its resins behind. There is some panache here and also the reality of it being a custom deck built chardonnay. The end result sees a seamless experience form an acquired taste. Drink date: 2024-2026. Tasted August 2024 Score - 89. (Michael Godel, winealign.com)

A skin-fermented white blend of 78% Riesling and 22% Gewürztraminer fermented with wild yeast and aged for six months (85% in neutral French oak and the remaining 15% in clay amphorae) before blending. It then saw a further two months in stainless steel. It shows notes of roses and white flowers, with tangerine and tropical fruit flavours on the palate.

Crafted from 100% Gamay wild-fermented as whole clusters in an oak foudre, this wine spent a month on the skins before maturing for 15 months in French oak and finally being bottled unfined and unfiltered. Graceful and lively, it offers delicate layers of forest bramble and tangy berry fruit.

The 2020 vintage in Ontario was dry with consistently moderate temperatures, which is ideal for most wine varieties, Pinot Noir included. Rosewood fermented this Pinot using ambient yeast, matured the wine for 18 months in French oak barrels and bottled it without fining or filtration. The result is an expressive, balanced wine that will evolve and impress through 2035.

This traditional mead was crafted from Rosewood's own wildflower honey, infused with a selection of vanilla bean, cinnamon and clove, then matured for six months. It makes a perfect fireside sipper served lightly chilled, or an equally enjoyable mulled mead served warmed and garnished with a cinnamon stick and fresh orange.

Youthful, displaying oak aromas with a touch of liquorice on the nose. Ripe dark fruits, dried herbs and smoky flavours. Juicy with soft tannins and a harmonious finish. Drinking window: 2023-2030. Score - 91. (Panel, decanter.com, Sept. 11, 2023)

An old-school Bordeaux-inspired blend of Cabernet Franc, Cabernet Sauvignon and Petit Verdot, this wine was matured for 15 months in French oak before bottling without fining or filtration. Darkly fruity and subtly earthy, it will make a good partner for mutton stew, eggplant pasta dishes, or stuffed peppers.