Located in Quebec’s Outaouais, the property was acquired in 2009 by Lucie and Louis Claude Tremblay. Further back in history, the property was used for forestry purposes.
Despite its state of decrepitude and abandonment, the owners saw the agricultural and forestry potential of the nearly 300-acre plot of land.
The fields and woods were cleaned, soil tests were conducted, and a land use was chosen: grapevine cultivation.
Progressive trials of various grape varieties have been conducted since 2015. The cellar was built in 2019; the first winemaking was in 2019.
The project is part of the Pontiac and Gatineau Valley region’s revitalization, where efforts to boost business, land use and land development are particularly welcome.
Operating a vineyard in a cold climate generally requires using hardy varieties called hybrids, which have been developed in America. The vineyard consists essentially of this type of vine.
An Environmental Farm Plan has been adopted at the vineyard. We carry out vineyard operations with a constant concern for the environment.
The vineyard’s development is supported by regional specialists from the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation (MAPAQ). The vineyard’s owner-operators also call on private sector agronomy and oenology specialists on an ongoing basis.
Jean Paul Martin is the vineyard’s senior consultant and cellar master for winemaking operations. Mr. Martin, with both a European and American background, is a recognized authority in the winemaking field.
The first plot is operated on a small scale, enabling the testing of different grape varieties: Marquette, Radisson, Petite Perle, Baltica, Seyval blanc, Louise Swenson white, 10-18-14 (awaiting an official name) and Acadie blanc.
The second includes Seyval Blanc, 10-18-14 (awaiting an official name) and Osceola Muscat seedlings.
The third includes Marquette, Petite Perle and Osceola Muscat seedlings.
The product offered has been subjected to a laboratory test by the Régie des alcools, des courses et des jeux (RACJ).
The owner-operators have received the Hygiene and Sanitation certification from Agriculture, Pêcheries et Alimentation (MAPAQ).
Jean Paul Martin, an experienced cellar master and winemaker, oversees all stages of aging the wine in vats.
The artisanal nature of Domaine de Cawood’s operations does not detract from the professional nature of the equipment, which guarantees a high-quality product.
The construction of a new building called the cellar in 2019 meets the product’s high health and quality standards.
The stainless-steel aging vats used in the vineyard are temperature regulated, which enables the precise adjustment of winemaking temperatures as needed.
Protecting grape varieties in a cold climate also requires special care. For this reason, geotextile fabric covers are used in winter and covers that protect against insects in the summer.
Fences also protect the vineyard from any damage by animals.
