Norman Hardie Pizza Oven & Tasting Bar, Wellington, Ontario
Norman Hardie is a hands-on vintner. His accolades only scratch the surface of how much vinous pleasure he’s provided for so many. His wines exemplify the possibilities for Canadian wine. The ingredients for his wine begin in the soil of this particular corner of Prince Edward County. Even the entrance sign is left un-adorned as a permanent testament to the limestone and granite that infuses his wines with their particular terroir.
Every year, his pizza oven is fired up right in sync with the release of another array of his stellar wines…wines that Prime Minister Trudeau and former U.S. President Obama enjoyed at a recent meeting in Montreal. The energy of his youthful team is palpable and professional.
Norman writes about this year’s outlook. “The spring sun has finally arrived after a very mild winter followed by unusually cool temperatures and record rainfall. Not since 2008 have we had such a cool and wet spring (late bud break)… Hopefully a great omen as 2008 was a miraculous and ground breaking vintage for us.”
Just in time for spring and summer, we have released our 2015 Cabernet Franc as well as our 2016 Riesling and Calcaire. Given the frost of 2015 , the richness and concentration of flavours in the Cabernet Franc is optimal due to low yields and warm fall: delicious with meats off the barbecue. The 2016 Riesling is what I call “just” dry with beautiful fresh acidity (perceptively drier than the 2015′s). The 2016 Calcaire is as always crisp, fresh, mineral driven with lots of citrus notes… both are ideal summer sippers.
We have also just released our first un-sulphured Chardonnay. After taking 18 months to finish secondary fermentation the wine is miraculously vibrant, alive and almost green in the glass. This is one of Canada’s first ever wines that has never ever had any sulphur added to it. All natural wine/vin nature.”
The beauty of this pizza oven and winery experience is that every single wine that’s for sale is available by the glass! And at the height of the season, the staff are able to do a “100 foot” pizza with tomatoes from the sun-baked garden near the winery. Wine barrels of herbs grow around the patio. The organic greens are from a grower a mile or so away and the fior di latte is locally made from buffalo milk. The salty shards of ‘speck’, a German-style dry ham reminiscent of prosciutto, that top the pizza named Tarte Flambée is made by the winery manager.
Norman Hardie Winery is one of about 250 restaurants that celebrate Food Day across Canada.
Norman Hardie Winery est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs.
Norman Hardie Pizza Oven & Tasting Bar
1152 Greer Rd,
Wellington, Ontario, K0K3L0