“Single vineyard estate wines has always been the dream.”

Mason Vineyard Estate Wines

  • Our mission is to create exceptional wines of site. Our winery purpose lives and breathes making wine to push our limits and show just how far Canadian wines can go.

  • We believe that truly extraordinary wines result from applying all of a winery’s resources and attention towards making great wine while avoiding the distractions of conventional wineries.

    This is an important differentiator between Mason Vineyard and other winery models which might focus on hospitality or tourism-centric activities and revenues. We believe that what it takes to produce beautiful and distinct wines is nothing short of fanaticism and relentless focus.

    For a winery to pursue making beautiful, complex and highly expressive wines, it can only focus on one thing — growing and making great wine. All other activities are a distraction and detract from the outcome that we strive for.

    The result is a strategically performance-driven winery designed to make great wine which sells out completely online and through reserved allocation, to the exclusive and passionate audience we have cultivated.

  • Winemaker Kelly Mason was born and raised in Montreal. Before establishing herself as a premiere Canadian winemaker, her career began in 2007 in the Carneros subregion of Napa Valley with an internship at Saintsbury Winery under a Burgundian winemaker.

    After studying Winemaking at Brock University, Kelly continued her focus on Pinot Noir and Chardonnay as an intern at Tawse Winery followed by Le Clos Jordanne.

    Continuing on her focus, Kelly became a well sought after expert in Burgundian varietals which brought her to balance the head winemaker roles for Honsberger Estates for many years as well as The Farm winery for their five award winning vintages. During that time Kelly took on the role of assistant winemaker at the esteemed Domaine Queylus, becoming head winemaker in 2018.

    Over the last decade Kelly has owned and farmed the now recognized Mason Vineyard; growing low-yield Chardonnay, Pinot Noir, and Cabernet Franc grapes for a number of top tier wineries in the region including Domaine Queylus and The Farm.

    In 2021 Kelly launched Mason Vineyard, her own winery dedicated to meticulously crafting exceptional estate, single vineyard Pinot Noir, Chardonnay and Cabernet Franc wines.

2023 ‘One Barrel Allocation’ Pinot Noir

Winemaker: Kelly Mason
Varietals: 100% Pinot Noir, Clone 115, 667, 777
Vineyard: Mason Vineyard
Viticultural Appellation: Twenty Mile Bench

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Pick Date: October 4th, 2024
pH :
TA :
Alcohol : %
Sugar :  g/L
Fermentation: Wild Ferment
Ageing: French Oak, Burgundy barrels, 17 months in mainly neutral oak with use of second and third fill barrels.

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WINEMAKER JOURNAL: When wine first goes to barrel for élevage, the winemaker’s job is simply to let it rest. For this block, that rest lasted 16 months. And even with experience of the site, even knowing my coopers and barrel choices, there’s always an element of the unknown — each vintage brings its own variation. Traditionally, I’ve blended all the barrels from this block together. However, when I began blending in early 2025 for 2023 The Matriarch, two barrels stopped me in my tracks. They reminded me of the 2015 vintage off my farm — the very first time I was able to both grow and make Pinot off my vineyard. Tasting these two barrels was like stepping back in time.

The wine moved me. Earthy, bright acidity with dark fruit, and always the cherry notes that mark this block — but the texture was different. Slightly silky, already showing a quiet confidence. My first thought was: I wish I could just put these two barrels straight into a bottle.

At first, I planned to keep a few bottles for myself — sharpie on the glass, tuck them away in the cellar, but the more I thought about it, the more I realized: if I didn’t share it, I’d always regret it. Was it the most business-savvy decision? Probably not. Small lots come with extra costs and complexity. But wine isn’t always about business — sometimes it’s about following that instinct, that tug that says, this deserves to exist on its own.

So, I went with it. I split those two special barrels in half and made a single barrel’s worth of this wine. A tiny lot, but one I couldn’t ignore.

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NOTES:

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TASTING NOTES: Kelly will fill these in and can go into the hidden page and edit. Just leave me some space please.

PRICE: $75

“A wine should express the land where it’s made.”