Sugarbush Vineyards is a small family owned (Robert & Sally Peck) and operated vineyard and winery located in Prince Edward County, Ontario, Canada. We are the garagiste winery of Prince Edward County.
Garagiste:\GA-razh-EEST\ n. fr. A passionate winemaker who creates limited production premium wine in a garage-sized winery.
Come visit the county's garagiste winery and see that you don't need a big space to produce great wines. We specialize in small lot, artisanal wines made entirely from our estate-grown grapes.
Open weekends (10:30am - 5:00pm ish); otherwise by appointment.
Our hiking/snowshoeing trail is available. You can rent snowshoes from us ($10), if you don't have your own.
Exhibiting Artists: Terry Culbert and Barbara Hogenauer
The husband and wife team of County Studio will be displaying their different styles in our retail store until the end of February 2016.
Terry's paintings are bold and colourful, often humourous.... always telling a story. Barb's canvases go through layers of paint, building texture and colour.
Photographic Workshops: Peggy deWitt
Local photographer Peggy deWitt will be leading a series of workshops at Sugarbush Vineyards once a month starting with our Winter Interlude March 12th (1 to 4 p.m.).
For those who love winter, bring you camera and snowshoes to hike back to the sugar bush and the peaceful woods. This is a great opportunity to take photos with the guidance of Peggy deWitt.
Cost: $35 includes refreshments and wine tasting. To sign up please email Peggy deWitt.
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We are striving to produce small quantities of hand-crafted premium-quality wines sourced entirely from our vineyard. We start producing premium wines in our vineyard where we limit grape yields to 2 - 2.5 tonnes/acre.
We want to be able to manage & perform all aspects of our operation and, at the same time, have an enjoyable lifestyle. In order to do this, we need to stay small. Our wines are only available at our retail store, a select number of restaurants, and at various LCBO stores in Eastern Ontario. We will be expanding our LCBO presense over the next couple of years as we reach our peak production of 1800 cases/year.
Our vineyard is herbicide free. All of our weed control is performed manually. We keep mowed grass down our alleys, and use a grape hoe and hand hoes to remove weeds between each vine in the row. This is more expensive and time consuming, but is much better for the long term health of our farm.
Although we would like to be totally organic, we have found that it is a very difficult proposition. We only use organic insecticides (kaolin clay for leaf hoppers; pheromone mate disrupting ties for grape berry moths), but in order to maintain a healthy vineyard in our climate we use a combination of organic and inorganic fungicides during the growing season.
We have 12 acres (5 hectares) of vines. We planted 8.5 acres (Cabernet Franc, Gamay, Pinot Noir, Chardonnay, Riesling, and Gewürztraminer) during 2002 and 2003. We added 1.5 acres (Gewürztraminer and Viognier) in 2012, and 2 acres (Cabernet Franc, Riesling, and Viognier) in 2015.
We have been performing all of the labour on the vineyard with help from friends, family and small staff (2-3 full time workers in the summer months).
Our first harvest was the fall of 2006. This is the only harvest that we have purchased and processed grapes that weren't grown on our property - as our vineyard had a small crop due to winter damage. This small harvest made us re-evalutate and change our trellis system to use very low cane and fruiting wires. We now bury 2-4 canes per plant to ensure bud survival over the winter - this is a tedious task but well worth the effort.
We opened our winery retail store in September 2007.
Since 2007 we have only processed grapes from our vineyard. Now that we have a reliable strategy for burying our vines over the winter months, our vineyard produces very consistently (2-2.5 tonnes/acre).
Sugarbush Vineyards was picked for our vineyard name, as the back 6-7 acres of our 48 acre property contains sugar Maples.
This page was last updated: Sunday January 3rd, 2016