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  Winemakingfrom the land From the very day we purchased our vineyards we were dedicated not only to producing exceptional wines here, but also taking exceptional care of the land they come from. Our team is committed to sustainable farming practices and meticulous viticulture that together help to keep the land in a natural state. We use both biodynamic and organic farming techniques to avoid the use of man-made solutions as much as possible, preserving the land for a long and healthy future. By keeping the vines and soil in balance and supporting beneficial microbial life deep within the soil surrounding mature roots, our vineyard’s unique ecosystem has the vitality to flourish in harmony. to the craft Making our wines is a time-honored practice. Our focus begins in the vineyard with shoot thinning in the spring, a green harvest to divert energy to the grapes in late summer, and always harvesting our grapes by hand. The first sorting is done right in the field, so trimmings are returned to the land before processing. Our winemakers adhere to slow, traditional techniques. Our reds are de-stemmed before pressing to capture only the pure characteristics of the varietal. Our whites are gently whole cluster pressed to avoid the bitter characteristics from the stems, skins and seeds. Our Chardonnays are barrel fermented in Burgundian French oak and most of our wines are aged for a full 18 months before bottling. to the people Moray Tawse, owner of the Tawse family vineyards is committed to bringing together techniques and viticulture talents from our region and from around the world. Very active within the wine community, Moray is an elected director on the board of the Ontario Wine Producers Association a group dedicated to making high quality wines that represent Ontario’s terroir. Together the OWPA is working to ensure the policies, regulations and actions of the Government of Ontario support and help earn Ontario its due recognition as one of the world’s great wine regions both domestically and abroad. Pascal Marchand an internationally renowned winemaker, brings his extensive experience and in-depth knowledge of Burgundy wines to Tawse Vineyards as lead consultant. A Canadian who lived in France for over 20 years, Pascal turned the little known Domaine Des Epeneaux in the village of Pommard into one of the most sought after vineyards in Burgundy. During his years there, Marchand began seriously exploring and implementing organic and biodynamic growing methods. After producing highly acclaimed vintages, Pascal’s talents were recognized throughout the international wine press including Wine Spectator who placed one of his wines as #19 on the list of the world’s 100 best wines, ahead of all other Burgundy wines. In 2003 Pascal brought his expertise to the Niagara region serving as the Executive Overseer for the Clos de Jordanne project helping guide production of the winery’s ultra-premium Pinot Noir and Chardonnay. Today Pascal is very excited about Ontario’s terroir and looks forward to expressing it within the vintages he is helping to create at Tawse. Paul Pender spent 10 years working as a carpenter before deciding to switch from crafting fine wood products to crafting fine wines. A graduate from the Niagara College Winery and Viticulture Program, Paul brings his creativity and passion to producing some of Ontario’s finest wines as part of the Tawse winemaking team. Brad Gowland winery manager at Tawse is a new resident of Niagara. Excited about the region, Brad is busy discovering all that it offers – wonderful foods, friendly people and of course the fine wines. Brad brings an invaluable blend of sales, marketing administration and assistant winemaking experience to the Tawse winery every day. |
