|
ABOUT US |
|
Domaine Queylus is located atop the Niagara Escarpment in Ontario’s renowned winemaking region, the Niagara Peninsula.
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 Founding and Consulting Winemaker Thomas Bachelder and our Winemaker Kelly Mason, 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. |
THOMAS BACHEldER
|
KELLY MASON
|
|
TERROIR, VITICULTURE
|
|
MountainviewOur 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 BenchOur 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.
|
|
|
ÉLEVAGE
|
|
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.
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. After bottling, the wines are aged a further 6 months before release to develop perfume and round out the velvety mouthfeel. |
EXPERIENCE WITH USVertical Divider
|
LICENSEEVertical Divider
|
WINE CLUBVertical Divider
|
PRIVACY POLICYVertical Divider
|
FAQ |
DÉGUSTEZ AVEC NOUSVertical Divider
|
LICENCIÉVertical Divider
|
CLUB DE VINVertical Divider
|
POLITIQUE DE CONFIDENTIALITÉVertical Divider
|
FAQ |