Suzor

About the Winery

The Winery

Honoring their French heritage through Greg’s grandmother’s name, Suzor was born from a desire to create wines that resonate with vivacity and authenticity of the vineyards we source from. Fond memories of family meals in France’s Loire Valley have influenced our choice to make simply elegant, food friendly wines. Today, Suzor Wines has grown into a family affair. Greg focuses on crafting beautiful wines and Mélissa works on growing our brand and operations while Hugo keeps everyone tiredly on their toes! Many exciting possibilities are on the horizon, but we remain focused on making wines that convey our story, with a nod to French tradition.

The Winemaking

Suzor Wines are born from simple goals. Thinking in shape and texture. Practicing low intervention winemaking. Committing to sustainability of the land. Capturing a sense of place. Producing evocative, layered and vibrant wines. Dreaming of a wine farm. They work with quality-conscious growers that are committed to sustainability. The vineyards we source from do not incorporate the use of synthetic herbicide nor pesticide in their farming practices. Combined with their minimal winemaking approach and native yeast fermentations, we believe that our wines showcase singular expressions of each vintage and result in honest, distinctive Pinot Noirs and Chardonnays.

The Pinot Noir draws fruit sourced from Menefee and Fennwood vineyards set in the Yamhill-Carlton AVA. A single blend is created each year to showcase the nuances of the vintage through the balance between two distinctly different sites. The Tower is created in the vineyards, with immaculate fruit harvested at the right time to preserve the harmony between acidity, tannin, and fruit. The fruit is fermented with native yeast and aged in 20% new French barriques prior to bottling.

The Chardonnay comes from a very small allocation of 1.5 tons out of Left Coast Vineyard, comprised of three clones to ensure a diversity of flavours and textures in the wine. Once pressed, the juice is racked into 25% new French barriques, where fermentation occurs naturally. The wine ages for 11 months with occasional stirring of the lees, bringing richness to the mouthfeel while highlighting the wines natural minerality.