ABOUT US
Domaine Queylus is located atop the Niagara Escarpment in Ontario’s renowned winemaking region, the Niagara Peninsula.
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​Guided by the vision of our founding president, Gilles Chevalier, and a group of keen investors from Quebec, we began our winemaking story in 2010 with our first vintage and opened our winery retail store and tasting room in 2014. Selecting only varieties which we have identified as perfectly adaptable to our vineyard’s complex soils and microclimate, we craft premium cool-climate wines from Pinot Noir, Chardonnay, Cabernet Franc, and Merlot.
Combining our strong terroir with the dynamic experience of our Head Winemaker, Kelly Mason and our Founding and Consulting Winemaker, Thomas Bachelder (through the 2018 vintage), we are able to achieve an exceptional elegance to our classically styled wines.

We invite you to join us in the tasting room to sample our carefully curated portfolio. In the summer, enjoy a glass with food pairings on our scenic patio while weather permits.
We look forward to your visit!

KELLY MASON
Head Winemaker

Kelly was born and raised in Montreal. Her winemaking career began in 2007 in the Carneros subregion of Napa Valley with an internship at Saintsbury Winery under a Burgundian winemaker.

She then studied Winemaking at Brock University before working first at Tawse Winery and then at Le Clos Jordanne, always focused on Chardonnay and Pinot Noir. She also owns and farms the Mason Vineyard on the 20 Mile Bench, planted to Chardonnay, Pinot Noir, and Cabernet Franc.

Kelly joined the Domaine Queylus team in the summer of 2013 and became Head Winemaker in 2018.

THOMAS BACHEldER
Founding Winemaker

​Canada’s 2009 “Winemaker of the Year”. Thomas was born in Quebec and developed an early love of wine. He studied at CFPPA in Burgundy and honed his talents at Château Génot-Boulanger in Meursault and in the Willamette Valley in Oregon at Ponzi Vineyards and Lemelson Vineyards.

Thomas has been involved in many winemaking projects in Niagara including Le Clos Jordanne and his own Bachelder label, cementing his position as a master of Chardonnay and Pinot Noir. Thomas joined the Domaine Queylus team in 2010 as Founding & Chief Winemaker and continued his involvement through the 2018 vintage. 

​TERROIR, VITICULTURE
&
​SUSTAINABILITY

Mountainview

map of the mountain view vineyard
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Our Mountainview Vineyard, planted in 2008, is located in the Lincoln Lakeshore sub-appellation. It is 20 acres of Pinot Noir, Chardonnay, Cabernet Franc and Merlot planted on silty-clay, limestone-laced soils, with sand occuring at the northern end of the vineyard.

Jordan Bench

map of the Jordan bench vineyard
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​Our Jordan Bench Vineyard, planted in 2002, is 9 acres of Pinot Noir located in the Twenty Mile Bench sub-appellation. The soil is clay and silty-loam planted over limestone bedrock.
Our Sixteen Road Vineyard, located on the Domaine Queylus property is 100% clay and planted with 2 acres of Marquette. Marquette is an American hybrid grape designed to survive the harsh winters we experience on our property away from the protection of the escarpment and the warming effects of lake Ontario.
We believe in sustainable viticulture. The vines are grown organically (uncertified) out of respect for the precious, fragile soils of the Niagara Bench. No synthetic herbicides or insecticides are used, and, as of colour-change (véraison) all of our vineyards are covered with nets to protect the low-yielding vines. Each vineyard is cared for by hand, including pruning; shoot-thinning; shoot positioning; leaf pulling; green harvesting; and not forgetting the hand-harvesting of the entire crop. We also plant cover crops between the rows in the vineyard to naturally break up the soil for aeration and add vital nutrients such as nitrogen back into the soil.
Vine Training: Guyot pruning, single and double, depending on the terroir and vigour.

Density of plantation: Domaine Queylus is planted very tightly for the New World – this high density per hectare produces competition among the vines, forces the roots downwards – not laterally - and encourages them to ‘pump’ a maximum of terroir into the grapes: from 4 445 - 5 335 plants per hectare (1800 - 2 160 plants per acre).

ÉLEVAGE
VINIFICATION AND BARREL-AGEING 
The Chardonnay grape bunches are manually sorted on a vibrating table, then whole cluster pressed. After a short passage in a chilled tank to clear the juice, the must is barreled and we let the tanks warm up and the naturally-occurring indigenous yeast from the vineyard slowly start the fermentation. (We believe indigenous yeasts make the most complete, textured, complex wines.)

Our red varieties, the grape bunches are manually sorted on a vibrating table, then completely destemmed (but never crushed)– even the Bordeaux varieties are done this way. We believe that destemming makes for more terroir-specific wines. After a short cold maceration, we let the tanks warm up and allow the fermentation to slowly start using indigenous yeast. After the fermentation, we leave the young wine on the skins for several days/weeks to more fully extract all the aromas, finesse and complexity possible from the grape skins, before pressing gently to separate the new wine from the skins
​All wine then naturally goes through malolactic fermentation, usually by the spring following the harvest.
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The wine is then ‘élevé’ – patiently aged - in selected French oak barrels for 16 to 20 months.We use French oak made by coopers we have hand-selected over the years for their finesse and commitment to quality. The wood comes uniquely from forests in the northeast of France known for their tight grain and subtlety of perfume: Allier, Jura, Bourgogne, and Vosges. These barrels (which are made of wood that has been air dried for three years) are made by the Burgundian cooperages such as Damy, Master Coopers, Cadus, Billon, etc. To ensure that the terroir is at the forefront of the wine, only 20-30% of the barrels used are new.
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After bottling, the wines are aged a further 6 months before release to develop perfume and round out the velvety mouthfeel.

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