Cave Spring

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The Pennachetti family have been making wine in Niagara since the 1920s. In 1973, they planted the first vines at Cave Spring estate, and today the third generation farm the same land.

They were among the first in the region to realise the potential of Riesling. Their vineyards are composed of limestone, shale and sandstone and the proximity to the lake echoes the riverside viticulture of Germany. They now have 66.5 hectares of vines, and in addition to Riesling they grow Chardonnay, Cabernet Franc, Pinot Noir, Gamay, Sauvignon Blanc and Gewurztraminer. 

“Cave Spring Rieslings are outstanding: intricate, concentrated, detailed, expressive and limpid” - Andrew Jefford 

A minimal intervention philosophy in the vineyard and winery ensures that varietal purity and a strong sense of place is manifested across the whole range. They are also conscious of the importance of sustainability, creating their own compost on site, altering their vineyard treatment programmes to reduce their carbon footprint, and ensuring they use lightweight glass bottles to minimise their impact on the environment. 

“There’s probably no better estate than this in all of Canada, given its long track record for excellence” – Ian D’Agata