Redstone Winery #FoodieDaysofChristmas Contest
When we say “wine country”, what comes to mind? If you shouted out “NIAGARA!”, good for you, but, what does Niagara mean to you? While most people flock into Niagara-on-the-Lake, we’re going to take you to it’s laid back counterpart, Twenty Valley.
Twenty Valley is to Niagara-on-the-Lake what Sonoma is to Napa. More laid back, less crowded, but producing some of the best wines on the province. Today, we are giving away our first prize from this “must discover” region, courtesy of the breathtaking Redstone Winery.
In his quest to explore terroir, Moray Tawse, owner of Redstone, leaves no stone unturned. First came his namesake winery in Vineland, ON. Then it was Marchand-Tawse and Domaine Tawse in Burgundy. Now, his latest project, Redstone Winery, in Beamsville, ON. Moray purchased this property in 2009, citing that it was an opportunity to explore a different terroir that he simply couldn’t pass up. Inspired by the red dust which covered everything, including his boots, the first time he strolled the vineyard, he named the new winery Redstone, for its intensely red clay soil and large stones.
The 38-acre estate vineyard, farmed organically and biodynamically, is perfect for maturing late-ripening varietals including Merlot, Cabernet Franc, Cabernet Sauvignon and Syrah. There is also Pinot Gris on the property. Riesling (one of our favourites), Sauvignon Blanc, and Chardonnay from recently the acquired Limestone vineyard rounds out the estate portfolio.
Biodynamic farming uses the earth’s natural cycles and natural preparations to increase microbial life and nutrients in the soil and to produce balance between the soil and the vines. Redstone strives to create a diversified balanced ecosystem that generates health and fertility from the vineyard itself. Healthy vines mean less need for outside substances to control diseases and promote growth. By being present in the vineyard, they are able to anticipate and prevent issues. They also get help from their friends from the animal realm. Their chicken feed on bugs, their sheep eat the lower vine leaves to expose the grapes to the ripening sun and using horses instead of tractors whenever they can, helps avoid soil compaction. They believe that a biodynamic wine produced from quality fruit sourced from a healthy vineyard contributes to both the health of the land and the pleasure and well being of the individual enjoying a glass. We can raise a toast to that.
Wine is not the only thing you will find at Redstone Winery. Their restaurant is one of our favourites in the region. The 80-seat restaurant, private dining room, and spacious outdoor patio space, showcases the seasonally and locally inspired cuisine of Chef David Sider, a Niagara local formerly of Langdon Hall and the Wickaninnish Inn. Their culinary philosophy is centered on honesty, freshness and an unwavering commitment to our region. When creating a menu, Chef David begins his search locally and works out from there, balancing a support local ethos with ensuring the highest quality ingredients and tastiest menu. They are also the first, and only restaurant, in Niagara, that is part of Transparent Kitchen, a new initiative that focuses on ensuring transparency of all ingredients used in the kitchens of top restaurants.
Our friends at Redstone want you to come try out this dynamic restaurant. For today’s prize, we are giving you the chance to win a $150 gift certificate to the Restaurant at Redstone. After you enter this contest, don’t forget it’s not too late to enter our contest for a $200 gift certificate to be used towards classes at Le Dolci, or, a No. 7 Hot Sauce and Sandra’s Piri Piri “Battle of the Sauces” prize pack. Good luck with the contests and don’t forget to keep sharing the love. After all, whoever wins will need a dining partner, right?