Closson Chase began back in 1998 with seven hectares when Geoff Heinrick and Deborah Paskus studied the soil of Prince Edward County determining that outstanding Burgundian could do well. A

fter producing successful wines Seaton Mclean and his wife Sonja Smits who had purchase a country home in the area offered to back Deborah leading to the open of Closson Chase in 2004.

This charming winery is housed in a heritage barn that has been restored and refurbished to accommodate a tasting room, a shop offering a connoisseur's selection of exclusive wine accessories, crystal and glassware as well as the processing facilitiesDeborah Paskus, one of Canada's premier winemakers is using centuries-old European traditions to create the exceptional Pinot Noirs and Chardonnay's that the County is building its reputation on.

Proprietors of Closson Chase Vineyards Seaton McLean, Sonja Smits, Mike MacMillan, Gene McBurney, Andy Thomson Bill Fanjoy and Deborah Paskus Viticulturalist/ winemaker: Keith Tyers.

Philosophy: We focus only on these two grape varieties because the creation of exceptional wines requires exceptional focus. Our fine wines are the product of several important factors: winemaking practices developed by Old world masters over centuries, the best grapes imported from France, and the right soil and conditions.

In cool climates, grapes grown in poor soil on south facing slopes typically produce the finest wines. Our vineyards are perfectly placed – and in fact are strikingly similar to the world-famous vineyards of the Burgundy region in France. Our process is painstaking. We start with a high density planting and as the season progresses, the crop is strategically reduced to ensure that the grapes reach full maturity.

Once harvested, the juice is gently pressed from the skins and natural yeast is introduced to the juice for the fermentation process. In order for our wines to develop their distinctive character, both the Chardonnay and Pinot Noir are allowed to evolve and integrate for up to 18 months in French Oak barrels. Then, for good measure, they rest for another six months once bottled. Given all this effort to nurture the complexity of these wines, why spoil a good thing with filtration? Our wines are unabashedly unfiltered.