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.

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.

The Roman family have hundreds of beehives across the Niagara Escarpment and the Greenbelt. This wine is aged for six months in French oak barrels and is floral and nutty, with flavours of honey, peach and ginger, moderate sweetness, and a balancing acidity. Always a hit during the holidays.

This wine is fermented with 100% wild yeast. A portion of the juice is fermented dry, while the remainder is halted partway through (known as arrested fermentation) to preserve some residual sugar character in the final dry wine. It shows bright acidity, pear, apple, snappy citrus, and a fine steely minerality. It will age through the end of the decade.

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.

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.

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.

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)

Blaufränkisch is a classic European grape variety known for its spicy character. This eclectic blend of Blau with Pinot Noir and Gamay offers notes of tangy cranberry, raspberry and white pepper and will pair perfectly with roast turkey or grilled veggies.