Rosewood Estates Winery


Our team not only loves great local wine, but believes wines should be long lasting, great tasting and, above all, memorable. With great wines, your senses, particularly smell and taste, should be called to attention with excitement, anticipation and stimulation.

Location Description

We are located in Beamsville Ontario on Mountainview Road on the beautiful Niagara Escarpment.


  • Handcrafted Wines. Innovative Meads. Raw Honey.

Additional Information

  • Meeting / Conference Facilities:
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  • Dog Friendly:
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Our winemaking team is led by Ross Wise, formerly of Felton Road (NZ), and Flat Rock Cellars (Jordan, ON). Ross has a passion for vineyard & vintage drive winemaking to allow the wines and vintages speak for themselves. Adam Graham has joined our team in 2014 as our Assistant winemaker. Adam is a Niagara College Winery & Viticulture graduate with experience working at Colio and with Andrzej Lipinski.

The Team

The vineyards are led by Ross Wise, Adam Graham and William Roman. Their year-round work ensures our vineyards always adhere to our "earth to bottle" concept.

Practices & Techniques

We understand great wines reflect their terroir, vintage and personality and have a level of quality that arises from a deep understanding of winemaking techniques and premium grapes. We strive to produce elegant and delicious vineyard-driven wines, with the multi-dimensional qualities to call your senses to attention. Our winemaking is inspired by old world philosophies and complemented with modern new-world techniques. We use the best technologies available that are best suited to the vineyards and microclimates found in Niagara’s unique growing environment.

Everything for us begins at our local terroir. The way we view of our winemaking is simple: earth to bottle. At every stage of the winemaking process, we hold this philosophy foremost in our minds to inspire and inform our technique and winemaking style. Our vineyards are farmed with sustainable practices to produce grapes that are lush and optimally ripe, with concentrated fruit flavours and balanced acidity. We also produce handcrafted meads, made from honey, with structure, complexity and balance.

From pruning to harvest to final blending trials, we let our well-trained senses guide our work. We re-think our strategy with each vintage, adjusting and trying new recipes, while appreciating history, yet refraining from bias. This approach creates wine with unique character and fills us with renewed vigor and enthusiasm. At the core of our “earth to bottle” winemaking philosophy, is our aim to produce wines that are true to the honey and grape varieties, and to the high quality and distinct terroir of our vineyards.

Estate Vineyards / AVA

Making great wine begins with great grapes. To achieve this, Eugene planted two vineyards on the prestigious Niagara Escarpment. The Beamsville bench vineyard, Renaceau, is named after Renata’s favourite French chateau. The 21st Street Vineyard is named after its street in the Twenty Mile bench sub-appellation.

Both vineyard sites were selected for their potential to deliver premium grapes. Great care is taken to ensure the variety, rootstock, clonal selection, vineyard spacing and trellis design are well-matched and 'fine-tuned' to the soil and microclimate of the unique sites.

Renaceau Vineyard, VQA Beamsville Bench:

10-acre plantings of French Vinifera grapes including: Chardonnay, Riesling, Sémillon, Cabernet Franc, Merlot and Pinot Noir, all planted on vigour reducing rootstocks.
Deep, clay loam soils help create wines with distinct character and unique personality.
Planting completed in 2003 and 2004.

21st Street Vineyard, ​VQA Twenty-Mile Bench:

20-acre planting of French vinifera grapes including: Gewürztraminer, Riesling, Sauvignon Blanc, Sémillon, Merlot and Pinot Noir, all planted on vigour reducing rootstocks.
Limestone-clay soils and clay loam soils are scattered across the various blocks.
Planting completed between 2008 and 2010.

We planted our vines on vigor-reducing rootstocks to minimize excessive "woody" growth of the vines. This helps reduce winter injury, creating more concentrated and optimally ripe grape clusters with intense flavours. This crucial step contributes to Rosewood wines' unique character and personality, generating the rich tastes that reflect the beauty of the bench area where our grapes grow.

Each year, both vineyards are farmed to deliver the best quality grapes, regardless of quantity. In particularly "wet" years, grape yield is reduced to preserve fruit quality and concentrate the flavours. On average, we crop the vineyards to 1.5-2.5 tonnes per acre. At every step in our vineyard, from pruning to leaf stripping, to canopy and cluster management, and finally, to hand harvesting, everything is completed with quality and sustainability in mind.

Life is given back to the vineyards through organic compost, which is comprised partially of our own stems and pommace (grapes remains after winemaking). This mixture enriches the soils with healthy microbes, organisms, and organic matter that help breakdown the soil, allowing the vines to easily uptake nutrients. The fertile soil allows the grapes to reach optimal fruit intensity, while maintaining soil health.

A unique aspect of our vineyards is our honeybees. The bees love getting up close and personal with flowering grape cluster blooms, helping optimize fruit set during bloom. A great feature which not only helps aid our own vineyards but the neighbouring vineyards and flora in the local vacinity.

We believe that our unique vineyard geography combined with our commitment to quality and sustainability, helps us produce wines of exceptional complexity, elegance and character.

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11 am to 5pm Thursday to Monday (Closed Tues/Wed)


4352 Mountainview Road
Beamsville, Ontario L0R1B2

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