Rosewood Soupair Kewl 2019

Canada, Ontario

Fermented wild in stainless steel and aged in neurtal French oak for 19 months, bottled unfined and unfiltered.

Country Canada
Province Ontario
Region Niagara Peninsula
Sub-Ava Creek Shores VQA
Producer Rosewood Estates Winery
Vintage 2019
Color Red Wine
Varietal(s) Cabernet Franc 60%, Gamay Noir 40%
¥4,950  (incl. tax)

Fermented wild in stainless steel and aged in neurtal French oak for 19 months, bottled unfined and unfiltered.

Country Canada
Province Ontario
Region Niagara Peninsula
Sub-Ava Creek Shores VQA
Producer Rosewood Estates Winery
Vintage 2019
Color Red Wine
Varietal(s) Cabernet Franc 60%, Gamay Noir 40%
Closure Screw Cap
Volume 750ml
Alcohol 13.5%
Product Code A016R01719
UPC 628318002303
Inventory In Stock (40)
Owning & Enjoying

Tasting notes

A blend of Cabernet Franc 60% and Gamay Noir 40%.

Deep purple-ruby colour. Toasty, plum bouquet with oak spice. Medium-bodied, dry, good intensity of mid-palate fruit. Savoury, plum and cherry flavours with evident but ripe tannins on the finish.

Inspired by the neon-flair of 80s ski jackets, we’re happy to introduce our latest vintage of Soupair Këwl.
Fermented using non-selected yeast. Neutral french oak aged for 18 months. Bottled without fining or filtration.
Soupair Këwl retro ski jack inspired label art by Nik Brovkin, Montreal.


Hamburger with chipotle mayo and caramelized red onions, pan-seared venison steak with oven-roasted vegetables, roasted pepper shakshuka, barbecued salmon with zucchini and corn, and chicken shawarma.


enjoy through 2028



VQA Creek Shores


Wild fermented, zero-add wine. (no must adjustments, no fining, no filtering, no sulphur added)

Production Amount


Producer Description

Rosewood is a multi-generational family winery and meadery committed to sustainability and excellence. In their relatively short history, they have already begun winning gold and silver medals nationally and at prestigious competitions like Decanter.

The Story

The Rosewood story begins over 80 years ago when R.W. Roman’s passion for beekeeping and mead began as a teenager in Ukraine. After arriving in Canada, he continued keeping bees alongside his son, Eugene Roman, who quickly fell in love with the craft. Years later, during Eugene & Renata’s honeymoon to Niagara-on-the-Lake, the two fell in love with the region for its natural beauty, people and wines. Here the concept of Rosewood began, as Eugene promised his new wife that one day he would build a winery with her. After years of planning, planting and a decade of harvests, our team is made up of a diverse group of talented and passionate wine-loving individuals.

Honest wine. Innovative mead. Local honey.


To make great wine, you first need a great vineyard site. This is what Eugene had in mind when he purchased and planted two very unique vineyards on the prestigious Niagara Escarpment. The escarpment provides a soil and climate combination that has proven to be ideal for the production of premium cool climate wine styles. Limestone rich clay soils are what lie beneath many famous old world wine regions, and this is exactly what exists along the Niagara Escarpment. The escarpment provides protection from the prevailing winds from the south, and also enables cooling breezes to circulate from Lake Ontario on hot summer days. In addition, the bees we manage benefit from the natural flora, forests and conservation sites scattered along the Escarpment.


The first vineyard to be established, started in 2003, was the 10-acre Renaceau Vineyard on the Beamsville Bench. This site has deep clay soils with shale, sandstone and dolomitic limestone components from the bedrock also present. Breezes coming off Lake Ontario to the North help to moderate the heat and keep humidity in check during the hottest days of summer. The slope of the vineyard ensures high sunlight hours and good heat accumulation, and leads to well ripened and mature grapes every vintage. The original varietals chosen for this site included Riesling, Chardonnay, Semillon, Pinot Noir, Merlot, and Cabernet Franc, and more recent additions include Gamay Noir, Cabernet Sauvignon and Petit Verdot. The Renaceau Vineyard is also the site of the winery, tasting room and apiary.


Planted in 2008, the 21st Street Vineyard is located on the Twenty Mile Bench above the town of Jordan. The soils for this 20-acre vineyard are made up of shallow limestone rich clay and shale, with a bed of solid dolomitic limestone beneath. The long gentle slopes allow for good water drainage, and also extended sunlight exposure in the summer. The 21st Street vineyard is slightly cooler than the Renaceau Vineyard, due to its higher elevation on the escarpment and its greater exposure to temperature moderating breezes. This cooler sub-climate and the low vigour nature of this site helps to create concentrated and intense wines that display great minerality and acidity. Riesling, Chardonnay, Pinot Gris, Pinot Noir and Cabernet Franc make up the plantings in this vineyard.


Both our vineyards are farmed in an environmentally sustainable manner, and we are a proud member of Sustainable Winemaking Ontario. We use an Integrated Pest Management (IPM) program to minimize the chemical inputs into our vineyards. To reduce the amount of fungicide used in our vineyards, we intensively manage our vineyard canopy by hand to maximize airflow and sun exposure to the vines and grapes. To eliminate the need for chemical herbicides, we use mechanical under vine weed removal. And to protect our bees and eliminate the use of insecticides we employ alternative insect control methods such as mating disruption, as well as encouraging beneficial insects with strategic cover crop, and border plant selections. To offset the use of chemical fertilizers, we make our own compost from organic materials resulting from the grape harvest, and other materials sourced from local farmers. This compost is then added back to the soil in the spring to add nutrients, as well as improve soil microbiology, structure, and overall health.

During the growing season we manage our vines with both vine and crop balance in mind. All canopy management activities are carried out by hand, including shoot thinning, shoot tucking and positioning, leaf plucking and fruit thinning. By tending to our vines by hand we can ensure the canopy is healthy, balanced, and absorbing the energy-giving sunlight efficiently. Vigour control is an important consideration for us, as we try to achieve a good balance between vegetative growth and crop level. All our vines are planted on vigour reducing rootstock, and we also carefully choose cover crops to plant between our vineyard rows to absorb moisture in the soil and thus reduce vine vigour further, while providing a natural source of nectar for our bees. Our yields are also judiciously managed, and most of our varietals are cropped between 1.5 to 2.5 tonnes per acre. This low crop level ensures all fruit has the ability to obtain good levels of ripeness, as well as rich concentration and pronounced aromatic and flavour intensity. 

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