At Rideau, our winemaking philosophy centers on a single core idea: letting each varietal express itself to the fullest. This approach begins in the vineyard, flows through the winery, and ultimately finds its place in every bottle.

Our estate is entirely organically farmed because we believe organic practices allow the grapes to reveal their true character, intensify flavors, and reflect their unique terroir. Inspired by Château de Beaucastel, which has embraced organic farming since the 1960s, we believe avoiding chemical additives results in both superior fruit and a healthier vineyard. A successful harvest requires keeping weeds at bay, protecting against pests, and ensuring the vines receive adequate nutrients. We also return estate pomace—skins, stems, seeds—to the vineyard, providing vital nutrients for future vintages.

Unlike many wineries that rely primarily on Brix (the sugar measurement of the grapes) to determine picking times, we focus on achieving balance. We look not only at Brix but also carefully monitor the changing acidity as ripening progresses. As sugar levels rise, acidity decreases, and we pay close attention to pH (a measure of acidity, where lower values are more acidic and higher values are more basic) and TA (total acidity, which reflects the actual amount of acid present). Beyond these metrics, we observe the health of the vine, the clusters, and individual berries, considering their flavors, the texture of the pulp, skins, and even the seeds. This holistic approach allows us to harvest at the optimal moment, ensuring each grape is at its best. The grapes are always hand-picked, and we collaborate with other vineyards that also prioritize hand-harvesting.

In the winery, we maintain a non-interventionist approach. We avoid inoculation, opting not to add commercial yeast to the must (unfermented grape juice) to initiate fermentation, instead allowing the natural yeasts to take charge. This can result in some unpredictability, as each year’s yeast strains vary, but it’s part of preserving the wine’s authenticity and connection to its terroir. Our goal is to guide the wine through fermentation while retaining as much of its vineyard character as possible.

The use of new oak barrels and their toast level are also key elements in staying true to both the varietal character and the vineyard’s unique attributes. Each year, we assess the appropriate percentage of new oak and select the toasting levels accordingly. Toasting, the process of heating the oak barrels, makes the staves more flexible during assembly and caramelizes the natural sugars in the wood. Lower toasting preserves more of the natural wood tannins, contributing subtler oak influences, while higher toasting adds smokier notes, as well as flavors like coffee and dark chocolate. We always seek a balanced approach that best complements each wine.

Once ready to complete their journey, we bottle our wines on the property, unfined and unfiltered, and use only natural cork. We hope our dedication to the fruit and the vineyard is evident in every bottle you bring home. Cheers.