Q: Now that the 2020 grape harvest is over and winemaking is underway, what are your favourite & least favourite parts of the winemaking process?


We ask two Savvy fans – this time both are Ontario winemakers – the same question. It’s interesting to see the similarities – or differences – that are revealed!


Andrea Kaiser

Winemaker at Drea Wines


 I love being able to share my father’s story through my wines. (Andrea’s father was Karl Kaiser, co-founder of Inniskillin Wines.) He was such an understated person who didn’t seek recognition for his significant and notable achievements in the wine world. I pay tribute to his legacy by using the skills and knowledge he passed down to me to make my Sauvignon Blanc & Rosé.

But after all of the winemaking work is completed, I’m always nervous when someone tastes one of my wines for the first time.  I hold my breath in anticipation of their reaction. I want everyone to love my wine, much like a chef who has cooked a great meal.


Brian Hamilton

Winemaker at KIN Vineyards


Once the grapes, or ‘grape must’ begins to ferment, I get a sense of the purity and depth of dimension that the wine I am creating will have. The aromas, mouthfeel and flavour all begin to reveal themselves and help to inform my wine making decisions over the coming months before bottling. It is like being at the birth of new wine!

But perhaps the most challenging part of the winemaking process can be filtration.  Because wine chemistry is extremely complex, a wine which appears clear to the eye can still contain enough suspended matter to make filtration difficult. So for those wines that do require some degree of filtration, you may have a very long and frustrating  cellar schedule.

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