This wine is a blend of the youngest and the oldest vines from both of the Rosewood Estate vineyards. It was fermented in stainless steel, then the blended juice spent 18 months ageing on the lees in oak. This ageing regimen imparts the depth and complexity that define its distinctive character. Look for plentiful apple, lemon, and some tropical touches. This will drink through 2027+.

Around 60% of the Riesling for this wine was fermented and aged in neutral French oak, with the balance vinified in clay amphora. It's named for the Roman god of the sea; a nod to the wonderful salinity imparted by 18 months of lees ageing. Rich and spicy with tangy citrus, this unique, charming take on Riesling is not to be missed.

9 months in stainless steel, full malolactic, with sulfites added only prior to bottling. Lovely weight of apple and pear fruit with some peach and spice. Nicely textured with a lemony finish. Score - 92. (Jamie Goode, wineanorak.com, June 21, 2024)

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.

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.

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)

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.