Our Wines

2011 Riesling
Lively citrus zest, floral blossom and stony character. Finish with a hint of ripe citrus and pears. Serve with Asian food and sushi.

$17.95 CAD
2012 Pinot Gris
Luscious apricots and peaches with a hint of hazelnut. Long clover honey finish. Pair with Alsatian onion pie.
$19.95 CAD
2012 Chardonnay
Aromas of peach and tropical fruit. Sweet exotic fruit with a hint of pepper. Pair with snails in butter or fish in sauce.
$27.95 CAD
2009 Ti-Rouge
Fruit forward flavours of strawberries and cherries.
$15.95 CAD
2010 Pinot Noir
of strawberries and sour cherries. Warm strawberry and rhubarb jam. Pair with Paella or lean red meat.
$28.95 CAD


RedTail Vineyard Wines

The choice of grape varieties to plant proved to be easier than anticipated. We wanted to plant and concentrate our efforts on only two varieties, one for red wine and one for white wine. Gilbert’s preference for Burgundy red wines naturally favored Pinot Noir. Reading material written by Geoff Heinricks, the Pinot Noir guru of Prince Edward County, and later discussions with him convinced us that this was the right choice. As for a white wine, after careful consideration, we chose Pinot Gris over all others.



Winemaker: Gilbert Provost

Our approach to winemaking is mostly non-interventionist and lets Nature take its course. As a trained traditionalist, Gilbert carries organic practices from the vineyard into the winery. At harvest, a rigorous trie gives him good control over fruit quality. The Pinot Gris is fermented in stainless steel tanks. The Pinot Noir crop is destalked at 90% as the stems impart astringency. The pulp is mechanically cooled down to 4° C for 7-10 days to extract aromas and colour. As the pulp is allowed to warm up, the natural yeasts start the fermentation which lasts 15 to 20 days at temperature maintained below 30° C. After fermentation, the wine is matured in oak casks for about 12 months, allowing malolactic fermentation to proceed at its own pace.

wine image

Pinot Gris (also known as pinot grigio) is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the Pinot noir grape, it normally has a grayish-blue fruit, accounting for its name (gris meaning “grey” in French) but the grape can have a brownish pink to black and even white appearance. The word pinot, which comes from the word meaning “pine cone” in French, could have been given to it because the grapes grow in small pine cone-shaped clusters. The wines produced from this grape also vary in colour from a deep golden yellow to copper and even a light shade of pink, and it is one of the more popular grapes for orange wine. The clone of Pinot gris grown in Italy is known as Pinot grigio.

Pinot noir (French: [pino nwaʁ]) is a black wine grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from Pinot noir grapes. The name is derived from the French words for “pine” and “black” alluding to the grape variety’s tightly clustered dark purple pine-cone shaped bunches of fruit.

Pinot noir grapes are grown around the world, mostly in the cooler regions, but the grape is chiefly associated with the Burgundy region of France. It is widely considered to produce some of the finest wines in the world, but is a difficult variety to cultivate and transform into wine.


Pinot gris has been known since the Middle Ages in the Burgundy region, where it was probably called Fromenteau. It spread from Burgundy, along with Pinot noir, arriving in Switzerland by 1300. The grape was reportedly a favorite of the Emperor Charles IV, who had cuttings imported to Hungary by Cistercian monks: the brothers planted the vines on the slopes of Badacsony bordering Lake Balaton in 1375. The vine soon after developed the name Szürkebarát meaning “grey monk.” In 1711, a German merchant, named Johann Seger Ruland (re)discovered a grape growing wild in the fields of the Palatinate. The subsequent wine he produced became known as Ruländer and the vine was later discovered to be Pinot gris.

Until the 18th and 19th century, the grape was a popular planting in Burgundy and Champagne but poor yields and unreliable crops caused the grape to fall out of favour in those areas. The same fate nearly occurred in Germany, but vine breeders in the early 20th century were able to develop clonal varieties that would produce a more consistent and reliable crop.

Researchers at the University of California, Davis, have determined that Pinot gris has a remarkably similar DNA profile to Pinot noir and that the colour difference is derived from a genetic mutation that occurred centuries ago. The leaves and the vines of both grapes are so similar that the coloration is the only aspect that differentiates the two.

Around 2005, Pinot gris was enjoying increasing popularity in the marketplace, especially in its Pinot Grigio incarnation and similar New World varietal wines


Pinot Noir from Prince Edward County Vineyard

Pinot noir is almost certainly a very ancient variety that may be only one or two generations removed from wild, Vitis sylvestris, vines. Its origins are nevertheless unclear: In De re rustica, Columella describes a grape variety similar to Pinot noir in Burgundy during the 1st century AD, however, vines have grown wild as far north as Belgium in the days before phylloxera, and it is possible that Pinot represents a direct domestication of (hermaphrodite-flowered) Vitis sylvestris.

Ferdinand Regner has argued that Pinot noir is a cross between Pinot meunier (Schwarzriesling) and Traminer, but this claim has since been refuted. In fact Pinot meunier has been shown to be a chimerical mutation (in the epidermal cells) which makes the shoot tips and leaves prominently hairy-white and the vine a little smaller and early ripening. Thus Pinot meunier is a chimera with two tissue layers of different genetic makeup, both of which contain a mutation making them non-identical to, and mutations of, Pinot noir (as well as of any of the other colour forms of Pinot). As such, Pinot meunier cannot be a parent of Pinot noir, and, indeed, it seems likely that chimerical mutations which can generate Pinot gris from other Pinots (principally blanc or noir) may in turn be the genetic pathway for the emergence of Pinot Meunier.