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In the vineyard, we are starting to see veraison. That is the time that grapes turn colour, from green to red or green to golden. That is also the time that the sugars the leaves are producing start to load into the grapes. Before veraison, all the energy produced by...

* Photo shows hail damage from the end of July, beginning of August - you can see the little hole punched through the leaf. Unfortunately, the hail sliced up the grapes too. It's looking like 20% of the vineyard is affected. A short video explaining more is available...

It was nice to see that the LCBO launched four wines from certified-sustainable wineries last Saturday, ahead of Earth Day, and I am pleased that our 2021 Triomphe Gamay was included. Many Ontario wineries have worked together to create the Sustainable Winegrowing...

Farmers are defined as those who always look a gift horse in the mouth - it is, appropriately, an old farming expression. This year, warm weather seems to be a couple of weeks earlier than normal. This can be a great thing in a cool area like Niagara but we are still...

Last fall, we were asked to submit samples of our Pinot Noir to Ottawa writer Rod Phillips for an article he was putting together on Canadian Pinots. Rod has always been a fan of Canada and Southbrook, and anything that we can do to help Canada’s reputation is...

There are two types of cellaring. Short term: Most vintage dated, quality wines will improve if kept for 6 months to a year. These are the wines that you like, but seem a bit too tannic right now. A good test is to try the wine a day after you open it. If it is better...

Questions we've been getting: Do all wines get better with age? How does one know if a wine is ready? How should wines be stored for aging? I'm going to focus on the first question today and the answer is no. The labels don't look great, but the wine is quite lovely!...