A toast to County Wassail royalty

A toast to County Wassail royalty.


Here We Go A-Wassailing!

Wassail (Middle English wæs hæl, literally ‘good health’ or ‘be you healthy’)”

Come and join us for Prince Edward County Wassail 2012: Raise thy cup to the vines.

Rosehall Run will be welcoming carollers and revellers with specially prepared seasonal treats from the Greer Road Grocer. As is our Wassail tradition, every visitor who makes a wine purchase will be eligible to receive a surprise gift from our Wassail Tree. Rosehall Run will be open with a selection of new wine releases, specialty food items and gift baskets daily 10 am – 6 pm until December 22.

November 17th, 18th, 24th and 25th; Dec 1st and 2nd.


Countylicious is here, again! Now through November 24th, 2012. Escape the blandness of November with the flavours of the harvest in this Prince Edward County culinary experience.

While the mercury drops the tasting rooms in the world’s fastest growing wine region are cozy and warm, and the wine continues to flow as the rivers freeze.

While you’re down you can get some Christmas shopping done: take advantage of Rosehall Run’s gift baskets, or pick up some local delicacies or unique gifts made by local artisans at our Greer Road Grocer.

We look forward to seeing you!

And The Award Goes To . . .

Congratulations to Dan Sullivan for an unprecedented 11 Canadian Wine Awards, as recently announced by Wine Access Magazine. Medals for excellence, quality for value and consistency were awarded to Rosehall Run Vineyards, by the judges, with 4 SILVER and 7 BRONZE.

2012 Wine Access Canadian Wine Awards:

SILVER: ’09 Pinot Noir Rosehall Vineyard; ‘10 Pinot Noir JCR Rosehall Vineyard; ’11 Defiant Pinot Noir; ’11 Liberated Chardonnay.

Bronze: ’10 Cabernet Franc Cuvée County; ’10 Chardonnay Cuvée County; ’10 Pinot Noir Cuvée County; ‘11 Riesling Cuvée County; ’11 Pinto Gris Cuvée County; ’11 SZ White; ’11 Unaoked Chardonnay Cuvée County.

To see a more extensive list of medals awarded to Rosehall Run Vineyards, including awards from All Canadian Wine Championships, Artevino Wine Awards, Finger Lakes International Awards, International Pinot Noir Shootout, Intervin International Wine Awards, Ottawa Wine Challenge, Royal Agricultural Winter Fair Wine Competition, and more, click here: Wine Awards.

Pineapple and Shrimp Rice with Rosehall Run Liberated Chardonnay

A taste of the tropics paired with Rosehall Run Liberated Chardonnay.

Pineapple and Shrimp Rice

1 fresh pineapple Pineapple
3 tbsp butter
4 cloves chopped garlic
1 diced shallot
3 eggs
16 shelled raw shrimp
1 cup basmati rice
Red Chillies chopped (to desired heat level)
4 sliced spring onions
2 tbsp fish sauce
1 vegetable stock cube, crumbled
Fresh Parsley

1. Cook rice and set aside.

2. Halve the pineapple lengthways. Scoop out the pineapple flesh, leaving a border about 1cm think. Remove tough core and cube the pineapple.

3. Preheat wok. Add butter, when melted add garlic and shallots. Cook for two minutes. Push to one side and add eggs, stir until scrambled.

4.  Add the shrimp and stir-fry until shrimp are pink, approx. 2 minutes. Add fish sauce, stock cube, spring onions, 1 cup cubed pineapple (keep the rest for something else), chillie(s) and rice.

5. Spoon into pineapple shell.

6. Top with freshly chopped parsley (optional).

Serve with Rosehall Run Liberated Chardonnay: available at the LCBO or at Rosehall Run Vineyards, in the tasting room or online.

Recipe & Photography by Colin Frizzell

Classic Rack of Lamb Recipe

Classic Rack of Lamb Recipe

Local Ontario (County) lamb rib racks.

For rub:
Rosemary, chopped fresh or dried
Thyme, chopped or dried
Fresh Garlic, finely chopped
Sea or Kosher Salt
Fresh Ground Pepper
Olive Oil

Rub rack all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil, making sure oil coats lamb. Squeeze air from the bag and seal. Place in the refrigerator overnight; or, if you aren’t marinating overnight, let rack sit in the rub marinade as it comes to room temperature before cooking Remove lamb rack from refrigerator to 1-2 hours before cooking, so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)

Preheat oven to 400°F, arrange the oven rack so that the lamb will be in the middle of the oven. Score the fat, by making sharp shallow cuts through the fat—about an inch apart. Sprinkle with salt and pepper. Place rack, bone side down, on the pan. Wrap the exposed ribs in a little foil so that they don’t burn.

Roast at 400°F for 7 minutes, then lower the heat to 300°F. Cook for 7-15 minutes longer (depending on the size of the lamb rack, or one of the lamb racks if you are cooking more than one), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.

Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.

Serve with Rosehall Run Vineyards Estate Pinot Noir.

Recipe & Photography by Colin Frizzell

Cabernet Sauvignon Stew

Our 2005 Cabernet Sauvignon is almost gone! A beautiful, well-aged, full-bodied wine with black cherry and black raspberry fruity taste with leathery character and vanilla cinnamon undertones. This wine pairs well with a grilled steak or a hearty stew (see recipe below).

Another great reason to not delay your next trip to Prince Edward County and Rosehall Run Vineyards.

Cabernet Sauvignon Stew

¼ cup extra-virgin olive oilImage
1 lb Inside Round Steak
1 bag pearl onions, peeled
3 medium carrots, peeled, cut 6cm thick circles
1 cup fresh or frozen peas
1 whole white Ontario mushrooms, quartered
1 ½ cups Rosehall Run Cabernet Sauvignon
1 ½ cups Beef Broth.
1 heaped tbsp tomato paste                                                                     Worchester Sauce                                                                                       4 garlic cloves chopped                                                                                              1 ½ tbsp dried thyme                                                                                                  1 tbsp dried rosemary                                                                                                Sea salt                                                                                                                Fresh Ground Pepper

Serve Egg Noodles, Basmati Rice, or Mashed Potato.


1 .Prepare all the ingredients.
2. Cut beef steak into cubes.
3. Heat the olive oil in a large pot over medium heat, place meat in pan and brown the outside.
4. Once the meat is finished, add the onions and carrots, and stir for 5 minutes.
5. Add the garlic and stir for 1 minute.
6. Add ¼ cup of the wine and stir (it will bubble), scraping bottom of  pot.
7. Add the tomato paste, stir for 1 minute to cook off the raw taste. Add the thyme, rosemary, beef cubes, remaining wine and beef stock; season with salt and pepper and a couple dash of Worchester sauce.
8. Bring the mixture to a boil and reduce to a gentle simmer, cover, check and stir occasionally. Cook for an hour and a half.
9. Add the mushrooms and simmer for another 10 minutes.
10. Add the peas and simmer for another 10 minutes.
11. Serve and enjoy!

Recipe & Photography by Colin Frizzell

Cool County Chardonnay.


, ,

ImageCalling all Chardonnay lovers!

We’re opening our cellar for three days, only (July 13th, 14th and 15th)! Come out to our winery, in beautiful Prince Edward County, for a guided vertical tasting of Rosehall Run Estate Chardonnays: 2007 to 2009. $10 pp. No reservations required.

You can also join winemaker Dan Sullivan, the following weekend, at the i4C Celebration in Niagara http://www.coolchardonnay.org/content/program.

Looking forward to sharing a tasting experience with you!