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Winery

Although we’re sure that every farm family feels the same about their 34 acre organic winery, at Ravine, we believe that ours is truly unique.

Perhaps it’s because of our approach to family. Our goal was to create a sustainable way to maintain our 100+ year old farm and continue to foster the legacy of our family upon it. To do this we had to create interest, follow dreams and finds ways to continue to fall in love — with the land and each other.

In that we have learned a lot, attracted some great people and extended our passionate family. The result is not only great wines from our mother, Lowrey Farm, but a wonderful lifestyle that we are eager and proud to share.

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Terroir

This unique 34-acre winery site is located in the sub-appellation of Niagara called St. Davids Bench. It is different from other sub-appellations in Niagara mostly because it is the warmest area – 20 percent warmer than any other location in the region. The vineyard shares that fortuitous distinguishing feature with its neighbours, but if you go a little deeper, that is where the physical attributes it has in common ends. In fact, the property is actually an anomaly. The soils are lighter, its airflow and water drainage are more consistent, and its position on the Bench is at its highest elevation.

There are three main sections to the Ravine Vineyard – the upper bench (‘the top’), the slope (‘the hillside’) and the bottom.

With the constant guidance from their consultant, Peter Gamble, Norma Jane and Blair discovered the extent of the site’s differences the day the lab sent them the results of a very detailed soil analysis. They were all so shocked with the results that they thought the lab had made a mistake. There are three main sections to the Ravine Vineyard – the upper bench (‘the top’), the slope (‘the hillside’) and the bottom – and each had completely different compositions. But what was astonishing was that the soils of the precious upper bench and slope, which make up over 85% of our vineyard, were radically different not only from other areas in St. Davids, but from anything ever found in Niagara.
That’s when they discovered what lay buried beneath.


The old Lowrey farm was sitting atop the river channel of the ancestral Niagara River as it once raged, 22,800 years ago, as part of an ancient drainage system that drained melt water from 3 km (1.9 miles) thick surrounding glaciers. The massive volume of water the river carried hollowed out a gorge 1,219 meters (4,000 feet) long, 305 meters (1,000 feet) wide and 91 meters (300 feet) deep. Twelve thousand five hundred years ago, when the third glacier retreated, it emptied into this gorge massive amounts of glacial silt, filling it to the shoreline and plugging it up so completely it would never reopen again. The river’s waters, not to be denied in their downward imperative to the sea, rerouted to the present channel where the Niagara River now flows as it empties into Lake Ontario. Geologists refer to the earth below our vineyard as part of The St. Davids Buried Gorge.

In each section of the old river’s path are ancient traces of its once raging activity – the soils on the top east side of the property, under a shallower, slower flowing part of the old river, are higher in clay; a distinguishing feature of the legendary Chateau Petrus vineyard, and an ideal location for planting Merlot. Just west of there, where the clay ends abruptly, the soils are mostly sand and low organic content, the result of faster waters scouring the river’s bed. There they planted Cabernet Franc.

Then there’s the ‘hillside’. After 5,500 years of erosion on these small but relatively steep slopes, the soil is thin, sparse and very mineral – conducive to the growth of some very low-cropping, Burgundy-style Chardonnay. Lastly, there’s the bottom of the slope, part of the bed of historic Lake Iroquois, rich in deposits of humus and organic material. There they planted Chardonnay Musqué, which could take advantage of this extra vigor in the production of fresh, vibrant flavours – emphasizing exuberance rather than structure.

So, along with matching the variety of the grape to the soil’s inherent composition, they took into account the complementary characteristics of carefully selected clones and rootstocks. Their attention to what this very special place required has resulted in what they believe is a natural, yet unified mosaic, as intricately configured as a Baroque design, as intrinsically beautiful and as long lived.

History

Norma Jane (Lowrey) grew up on this farm and has always been sensitive to the subtleties of its terrain. Ever since 1867, when her great-grandfather, David Jackson Lowrey, bought the upper farm and moved his family from Vanessa, Ontario to St. Davids it has been a source of pride for the Lowrey family. This pride has fostered within us a deep desire to lovingly preserve and maintain our amazing property. We know how pleased Norma Jane’s parents, Howard and Norma would be as we follow in their footsteps.

You might also be interested in our hospitality centre located in the 200-year-old Loyalist Georgian Wm. Woodruff House. It is one of Canada’s top fifty most architecturally significant ancestral homes. We all invite you to come and experience it for yourself.

In a gesture of respect for the land and the family, and to keep it free from imminent urban development, we built the Ravine Vineyard Estate Winery. Today we’re proud; we’re thankful. Thankful that we had the opportunity to keep this treasure both agricultural and in the family.

The land was happy when Norma Jane’s ancestors grew the ripest cherries, pears, peaches, grapes, plums and vegetables in the peninsula. It has now proven itself ready for fine wine. We should be more modest, but we’re really astounded by the quality of the fruit and wines from the property. We think you will be too.

Winemaking

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The wines at Ravine Vineyard are often described as “elegant” or “refined”. This style is as much a result of the terroir as it is of a unique winemaking effort.

In the cellar, care and gentle guidance of the wines prevails during the entire winemaking process. Gravity flow is used throughout because it is very gentle on the juices and wines. All grapes are hand harvested and hand sorted on a state of the art, vibrating sorting table before going to the press or crusher de-stemmer.

All of our aromatic white wines are fermented in temperature-controlled stainless steel tanks at cool temperatures to preserve fresh fruit flavours, acidity, and minerality in our wines.

Our Chardonnay is barrel fermented and barrel aged in a combination of new and previously used barrels. All chardonnay barrels are French oak, sourced from various forests and coopers in France.

Our red wines are fermented in French oak Demi Muids. The red wines undergo manual punch-downs throughout the fermentation process and are temperature controlled with heating and/or cooling plates. After the fermentation of the red wines, they are pressed off their skins and are barrelled-down to a combination of new and previously used barrels or back into a Demi Muid for ageing. All of our red wine barrels are French oak, again from various forests and coopers in France – each barrel from a different cooper or forest.

When the result of the oak ageing meets our standard of approval, meticulous blending trials are carried out to achieve elegant wines with balance, and exhibiting the best representation of both our vineyard and soils from which we produce wines with a sense of place.