August MW Subscription Is Here

1 août 2026

Hey Everyone,

It’s Marty.

We’re getting into the stretch of summer when everything starts moving much faster.

Veraison is beginning in the vineyard, harvest conversations are getting more serious, The Shed is busy, and there’s a growing sense that the next vintage will be here before we know it.

It also feels like the right time to share the second episode of Marty Meets.

The idea behind the series is simple: I sit down with the growers, makers, friends and collaborators who help make this little corner of Niagara what it is.

Some of the conversations are about farming. Some are about wine. Some are about growing up here. Some are a little awkward and funny, which is probably unavoidable when you put a camera in front of people who are usually more comfortable in vineyards, cellars, kitchens or behind the scenes.

Our second episode features Aiden Buis, a fellow Niagara grower, a friend and one of the collaborators behind our new project, Burner.

Aiden and the Buis family have been farming in Niagara for generations. Burner brings their Niagara Lakeshore fruit together with our work in the cellar (and the name is a not-so-subtle combination of Werner + Buis).

We’ll tell you more about Burner a little later in this email, but first, let’s get into this month’s box.

Before we do, thank you again for being part of the subscription.

Your August box is ready for pickup at The Shed. You can stop by during regular hours, seven days a week from 12 PM to 5 PM.

Now, let’s get into it.

🌿 2024 Sauvignon Blanc: Deep Roots, Distinct Character

One of the most interesting things about this Sauvignon Blanc is how consistently it tastes like itself.

Weather always shapes a growing season. Some years are warmer, some cooler, some wetter, and some give us more fruit than others.

But as these vines have matured, we’ve started to see less dramatic variation in the wine itself.

The vines are naturally producing less fruit now, but they’re also more balanced and their roots run deeper. That established root system helps them navigate the changing conditions of each vintage, giving us remarkably consistent fruit and a wine with its own recognizable profile.

There’s an intensity here that we don’t need to manufacture in the cellar. The character is already in the grapes.

Expect the classic freshness of Sauvignon Blanc, with gooseberry, lime and green herbs, but also a sense of concentration that comes from mature, balanced vines.

It’s a very good bottle for the last stretch of summer. Serve it cold with goat cheese, fresh salads, grilled fish, oysters or anything with plenty of herbs and citrus.

🍑 2024 Pinot Grigio: Niagara Stone Fruit in a Glass

We pick our Pinot Gris a little later than some growers might because we like to let it move beyond the greener, more citrus-driven flavours and into something riper.

Niagara has a long and important history of growing stone fruit, and this wine always reminds me of that side of the region.

You’ll find plenty of nectarine, golden apricot and peach in the glass. After a year in bottle, those flavours have continued to open and develop. The lemongrass notes we saw when the wine was younger have started to recede, making room for more generous, tropical fruit.

It’s still fresh and easy to drink, but it has more flavour and texture than the name Pinot Grigio sometimes suggests.

This is the bottle I’d open with grilled chicken, fish tacos, summer vegetables, a peach and tomato salad, or anything with a little heat. It’s also very good on its own, properly chilled, at the end of a warm afternoon.

🫐 2023 Petit Verdot: Dark Fruit, Softer Edges

Petit Verdot is best known as one of the traditional varieties used in Bordeaux blends, where it can add colour, structure and dark-fruit character.

We’ve been putting some into our Bordeaux blend every year, but the more we work with it, the more we’ve come to appreciate what it can do on its own.

This fruit comes from Concession 4 and is grown by the Hunter family, fellow Niagara growers who are deeply involved in the local wine community. Ken Hunter also owns Newark Bottling, so his connection to the industry extends well beyond his own vineyard.

Most people expect Petit Verdot to be an especially firm, powerful wine. In our vineyard conditions, however, we find a more generous side of the grape. It gives us the black and dark-fruit character we want, but with a softer feel and a structure that lands closer to Merlot than you might expect.

It sits in the blackberry, black plum and dark cherry zones with deeper savoury notes and gentles tannins that give the wine shape without making it feel punishing.

That balance is a big part of why people have responded to it so well, and why we’re having so much fun making it.

Give it some air before drinking, then pair it with steak, lamb, smoked brisket, grilled mushrooms or a good cheeseburger.

🔥 Burner Has Arrived

There’s also something new at The Shed this month.

Burner is a collaboration between me and the Buis grape-growing family, and the name is a not-so-subtle combination of Werner + Buis.

The Buis family has been farming for generations, and this project brings together their Niagara Lakeshore fruit and our approach in the cellar. It’s built around a straightforward idea: start with excellent fruit, respect the people who grew it, and make wines that show exactly why that part of Niagara deserves attention.

The first two wines are an unfiltered Pinot Noir and a Chardonnay, both now available at The Shed.

Ask us about them when you stop by. We’d love to pour them for you and tell you more about how the project came together.

Recap: Why These Wines?

This month’s box is really about identity.

The Sauvignon Blanc shows what happens when mature, balanced vines establish a character that remains recognizable from one vintage to the next.

The Pinot Grigio captures the generous stone-fruit flavours we associate with Niagara and shows how those flavours continue to evolve in bottle.

The Petit Verdot introduces a darker, softer side of a grape usually kept behind the scenes in a blend, while also celebrating the growers and industry partners who make Niagara wine possible.

If I were opening all three, I’d start with the Sauvignon Blanc and something fresh, move into the Pinot Grigio with dinner, and give the Petit Verdot some air for whatever comes off the grill.

Thanks again for being part of the subscription. Your support gives us the freedom to keep experimenting, work closely with local growers and share bottles that might otherwise never make it outside the cellar.

As always, I’d love to hear what you think. Reply to this email or tag us on social. I always enjoy seeing where these wines end up.

Cheers,

Marty

P.S. Don’t forget to follow us on Instagram and Facebook for day-to-day updates, harvest photos, and more! We have some fun stuff coming your way!

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