March 11, 2018

Cave Spring Guest Winemaker Lunch Series

Sunday 11 March @ 11:30 am
Inn On The Twenty, Windows Room
3845 Main St., Jordan ON

$90.00 per person, exclusive of taxes and gratuities

1-905-562-3581 ext. 304 or email

Reservations and full pre-payment required. 48 hours required for cancellation.


Featuring the wines of Graziano Prà - Veneto, Italy

Purity. Finesse. Elegance. These are the attributes that come to mind in tasting the wine and food produced by top, terroir-driven winemakers and farm-to-table chefs the world over. At Cave Spring and Inn On The Twenty this has been our mantra over the last several decades, and we are honoured to welcome Azienda Agricola Graziano Prà, one of the top estates of Italy’s Veneto region. Join Cave Spring winemakers Angelo Pavan and Gabriel Demarco as they welcome Prà’s Diego Corradi to pair the finest wines of the Niagara Peninsula, Soave and Valpolicella with the refined cuisine of Inn On The Twenty chef Jason Williams.

Savour the afternoon with an Italian-inpired, locally-sourced menu created by Chef Williams and masterfully paired with the wines of these two great wine estates. As a bonus, take advantage of the rare opportunity to purchase exclusive Prà wines that are not available at the LCBO.


About Az. Agr. Prà

Believe it.  Soave is one of Italy’s great white wines.  For over 30 years, Graziano Prà has been one of a handful of winegrowers to demonstrate the impressive calibre the wines of his region can achieve.  His wines have earned more than 10 'Tre Bicchieri' awards from Gambero Rosso.  The Wine Advocate recognizes Prà as “a reference point producer in Soave”, including Prà’s Soave Classico (100% Garganega) among 'The World's Greatest Wine Values’.

Graziano’s are pure, terroir-driven wines.  His Soave vineyards (Pergola-trained Garganega, Guyot-trained Trebbiano di Soave) are planted on slopes of volcanic soil (in fact, a dormant volcano).  This class of wine bears no resemblance to the commercial dross produced on the fertile plain by industrial ‘wineries’.

In 2001, Prà turned his sights to red wine, buying a unique plot of virgin land in the Val d’Illasi overlooking the benchmark estate of Romano Dal Forno.  He planted Corvina, Corvinone, Oseleta & Rondinella vines at high density and built a state of the art facility for drying his grapes.  2006 was the first commercial release of Valpolicella and Amarone della Valpolicella from this organically farmed estate called Morandina — 8 hectares of vineyard planted on calcareous glacial soils at 500m elevation.  The altitude and significant diurnal temperature change provide highly refined, aromatic fruit — Graziano's red wines are all about finesse, refinement, & complexity.  The reference point for us is more Burgundy than Northern Italy.  The wines tend to be medium-bodied, highly perfumed, and very savoury.  The unicorn that Graziano has chosen for his labels represents purity.  In all, 33 ha of vineyard in Soave & Valpolicella give 300,000 bottles.


About Cave Spring Cellars

Almost four decades ago, the Pennachetti family — Len and his father John, Sr. — helped pioneer the cultivation of European grape varietals on the Niagara Peninsula.  The site that was to become Cave Spring Vineyard was purchased in 1973, and planted with some of the region’s first Riesling & Chardonnay vines in 1974 and ’78.  Named by 18th century European settlers for the limestone caves and mineral springs located throughout the property, and situated on a gently sloping hillside at the heart of a narrow 15 km shelf of the Niagara Escarpment known as the Beamsville Bench, the site offered significant potential for quality winegrowing.  These original blocks now represent some of Niagara's oldest vinifera plantings — the Chardonnay and Riesling reserved for Cave Spring’s iconic ‘CSV’ bottlings.

The winery, Cave Spring Cellars, was founded in 1986 by the Pennachetti family and winemaker Angelo Pavan in the historic former Jordan Winery, with cellars dating to 1871.  By the time Cave Spring celebrated its 25th anniversary in 2011, it was firmly established as one of Canada’s most acclaimed wineries, earning a reputation for crafting elegant and distinctive cool-climate wines in the heart of Ontario’s wine country.  In 2014, Ian D’Agata, recognized Cave Spring as “arguably Canada’s best winery” in Stephen Tanzer’s International Wine Cellar.

As Niagara's only hillside, the Escarpment prevents frost damage in Bench vineyards during winter and spring by trapping warm air released from Lake Ontario.  In the summer months, the Bench benefits from cool lake-effect breezes, which, as they circulate along its slopes, discourage harmful mildews.  And during autumn, warm lake air displaces cool air as it descends from the Escarpment crest, thereby extending the ripening season.  The Beamsville Bench's hillside exposure furnishes excellent natural drainage, which forces vine roots to search deep into mineral-rich clay/loam soils for moisture.  This serves to reduce yields and improve the concentration and complexity of flavour in the fruit.  Cave Spring Vineyard is planted at densities of up to 4500 vines per hectare, twice Niagara's norm.  Cave Spring 'Estate Bottled' wines embody the highest commitment to the terroir of the Beamsville Bench.  In addition to the 55 ha Cave Spring Vineyard, the winery farms the 8.5 ha Meyers Vineyard (planted to Weis 21 Riesling clone) and 3 ha Tufford Road Vineyard, both in the Lincoln Lakeshore appellation.

Estate vineyards furnish 90% of the winery’s grape supply, with the remaining 10% purchased from two long-term contract growers, also in the Beamsville Bench and Lincoln Lakeshore sub-appellations. Overall, 80% of the grape supply originates from the Beamsville Bench and 20% from the Lincoln Lakeshore.  Within the portfolio of wines, the various tiers are clearly identified on the labels - from ‘CSV’ (Estate Bottled/ Beamsville Bench); to Estate Bottled/Beamsville Bench; ‘Dolomite’ (Niagara Escarpment); Niagara Escarpment; and Niagara Peninsula.  Wines bearing the 'Estate Bottled’ designation originate 100% from fruit grown at Cave Spring Vineyard according to strict qualitative standards, assuring unique & identifiable character — a true sense of place.