Strewn Winery

Strewn co-founder Joe Will is a prime example of the great things that can occur when a hobby becomes a passion and a passion becomes a lifestyle. An amateur winemaker for years, Joe decided to go pro and after graduating from Australia's famed Roseworthy Agricultural College, he brought his talents to Niagara-on-the-Lake.

Fifteen years ago establishing Strewn with his wife, and soon joined by partner Newman Smith, was the culmination of Joe Will's dreams.  His vision was of an ideal venue to compliment a winemaking philosophy that puts food and wine in constant companionship. As well as being a fully functioning estate winery, Strewn is home to the Wine Country Cooking School, the first winery cooking school in Canada, and Terroir La Cachette restaurant, making it a truly unique wine and culinary destination. 

At Strewn, the emphasis is on vineyard management, barrel quality and rotation, and the creation of quality wines that are the perfect complement to the meal.  Strewn's red wines are made using the traditional grape varieties found in Bordeaux, Cabernet Franc, Cabernet Sauvignon and Merlot, as straight varietal releases or as blends, including the flagship red Strewn Three.  White wines include Riesling, Gewurztraminer, Chardonnay, Sauvignon Blanc and Pinot Blanc.  Strewn Icewines have built a reputation as consistent international award winners.

The Main Tasting Bar offers an ever-changing selection of their most approachable wines while the Terroir Bar features tasting flights, limited edition and pre-release wines, as well as monthly wine and food pairing experience.  Periodic seminars take place through the year and touring and tasting experiences are available daily. The Vigneron Series takes visitors into the vineyard for a hands-on experience that includes pruning, canopy management, harvest and pressing.

Joe Will's wife Jane Langdon operates the Wine Country Cooking School, offering recreational cooks a choice of one-day Saturday classes, two-day weekends, and five-day culinary vacations.  All follow a hands-on format, with participants learning culinary techniques and creating dishes emphasizing fresh local produce and the principles of food and wine matching.

The onsite restaurant Terroir La Cachette, owned and operated by Executive Chef Alain Levesque and his wife Tricia Keyes, highlights Niagara ingredients with a Provencal flair, and has an award-winning all VQA Niagara wine list.  Open for both lunch and dinner, the restaurant offers multi-course tasting menus and in cooperation with Strewn, a spring and fall Winemakers Dinner, as well as specially-tailored menus for groups.

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