Queenston Mile Vineyard
Launched in 2018, Queenston Mile is a boutique winery situated on St. David's Bench, specializing in small-lot sparkling wine, pinot noir and chardonnay.
Although Queenston Mile is one of the newest wineries in the region, they're anything but new to wine. Their small, dedicated team has spent the past twenty years honing their craft at our 50-acre vineyard in St. David's Bench.
Formed when glaciers carved out the Niagara Escarpment, the Bench tends to be slightly warmer during the late season when the grapes are ripening. Combined with an early spring warming, this results in a unique growing season that ensures each of our seven varietals is brimming with personality.
Rob Power - Head Winemaker
Over the past two decades, Rob Power has established himself as one of Canada's most respected and creative winemakers. He first developed a love for wine while working as a sommelier in Toronto. After moving to Niagara, Rob enrolled at Brock University's acclaimed Cool Climate Oenology and Viticulture Institute, where he graduated at the top of his class. Voted Winemaker of the Year at the 2008 Ontario Wine Awards, Rob's continued passion for innovation has earned him praise across the Canadian wine industry.
| Address | 963 Queenston Road, Niagara-on-the-Lake, ON, L0S 1J0 CANADA |
|---|---|
| Wine Maker | Rob Power - Head Winemaker |
| Country | Canada |
| Province | Ontario |
| Region | Niagara Peninsula |
From this Producer
93 Points - Toronto Star
Our award winning Pinot Noir is a testament to the Estate Vineyard on St. David's Bench.
After a rainy spring and moderate summer, the sun shone brightly throughout the fall creating a Pinot with elegant style and balanced structure.
This vineyard always creates a powerful wine, but this vintage comes across as more restrained and smooth. Fermented in tank after a 3-day cold soak and aged in French oak barrels (40% new) for 16 months.
Platinum Medal Winner - National Wine Awards.
This Blanc de Noirs, made with 100% Pinot Noir is full bodied, balanced and complex enough on its own that we decided to finish it “Brut Nature”. No dosage was used – no other wine and no sugar. It’s completely, naturally, just itself. 39 months of ageing on the lees.