J-L Groux, known as one of the Niagara region's winemaking pioneers, wanted to create New World wines, through the Old World art of assemblage, blending various wines and varietals before bottling.
For ultimate ripeness and maturity, the red varieties — Cabernet Franc, Gamay, Petit Verdot, Tannat and Tempranillo — are hand-harvested as late as December. This helps the sugars peak and the acids soften.
Mary Voerberg inspects barrels of wines that are typically aged for seven to 10 years.
The Stratus building, constructed using recycled materials, also uses geothermal heating and cooling. This helps keep the cellar at an ideal temperature of 14C.