Photo Credit

Photo Credit

Guest post by Hannah Stein

Karlo Estates is an artisanal winery, which integrates the best of old world and new world winemaking. Wild fermentations, minimal filtration, and reserved use of oak, help them to create clean, fruit driven and well balanced wines, with great complexity. With a wide range of offerings, their many interesting single varietals and eclectic blends showcase the winery’s signature style. A casual comfortable approach and a warm inviting atmosphere combine, to complete the experience of all guests.

We spoke to Sherry Karlo, vinter & owner of Karlo Estates, about all her winery has to offer…

What sets your winery apart from others?
Our winery’s family is a close-knit team, that works to provide our guests the ultimate County wine experience. Not only do we present the wines, telling our visitors how they were made and what to look for in the taste profile, but we also serve them with small food pairings, to best showcase our many food-friendly wines. With the legendary winemaker, Derek Barnett, on our team, our wines have become a favourite of visitors, locals, and critics alike. Karlo Estates is one of Trip Advisor’s top destinations; the first to be named twice on the Top Ten Cutting Edge Wines in the World list; and we’re also the world’s first vegan certified winery.

With one of the prettiest estates in the County, at Karlo Estates, guests can stroll through the vineyards with a glass of our signature Dry Stone Bridge down at our picnic area; book private group tastings in our loft gallery; and enjoy tasting plates on our covered patio. We offer County hospitality in an 1805 barn, welcoming guests to sample a large portfolio of unique premium wines, along with spectacular food pairings.

Which of your wines is your personal favourite and why?
My favourite wine changes, depending on the time of year, what I’m eating, and who I’m with. My current favourite, however, is our newest release, the Triumvirate. The name is a historical reference to the virtue of three leaders bringing strength and balance to rule in Rome. In our Triumvirate, Cabernet Sauvignon, Cabernet Franc, and Merlot, join forces in a balanced and charismatic wine. I love this wine because it’s simply spectacular. It’s full bodied, smooth, well-balanced, and has a rich mouth feel; everything I want in a big Bordeaux style red.

What should people most look forward to when visiting your winery during this year’s Terroir Run?
Karlo Estates is the perfect place to end your Terroir Run weekend. We offer wine by the glass, with tasting plates, on our covered back patio. With a state of the art sound system, guests can enjoy music with a nostalgic classic rock feel from some of our favourite childhood memories. Come relive your youth, while enjoying fine wine and relaxing in an authentic County setting — You’ve earned it!

Propeller-LogoWe are thrilled to announce a new partnership and another great taste to our annual run! The awesome folks from Propeller Coffee Co. are joining in on our run and will be greeting our runners at the finish line with both their (hot) coffee and cold brewed coffee. Winners of the 2016 Roast Magazine Roaster of the Year, Propeller Coffee Co. is a  small batch, specialty roaster based in Toronto. They are passionate about sustainably sourcing and roasting the world’s best coffees. Our runners will be taking home some of their beans to enjoy post run (in their runners kits) – many thanks to the PCC team for coming on board! Follow them on Twitter @PropellerCoffee

Terroir Run: Meet the Wineries by Hannah Stein

The County Cider Company & Estate Winery is a family-operated estate winery, specializing in mouth-watering hard ciders. Carefully crafted from the best apples, grown on their family farm and nearby orchards, the ciders are made with 100% pure apple juice. Located on the picturesque island of Prince Edward County, in Southeastern Ontario, their tasting room and retail store welcome visitors from May to November. Visitors are also encouraged to take advantage of the establishment’s dramatic view from its patio, perched high above Lake Ontario — the perfect place to enjoy a glass of cider, or wine, with lunch al fresco.

Photo courtesy of the County Cider Co

Photo courtesy of the County Cider Co

We spoke to Grant Howes, owner and cider-maker of County Cider Company & Estate Winery, about all they have to offer…  

What sets your winery apart from others?

We were the first winery in Prince Edward County, but our biggest difference is that we’ve always specialized in hard apple cider. Our farm has been growing apples for over 150 years, and we also now have one of the largest plantings of tradition european cider apples in North America. Our ciders are Prince Edward County based, while carrying a history of traditions from as far as England and Normandy. Our family of ciders ranges from traditional English-style ciders to flavoured ciders such as, pear and blood-orange; all sweeter ciders that tend to be more attractive to our younger customers. Our main focus is, however, and will continue to be, traditional ciders, made from our own apples.

Which of your ciders is your personal favourite and why?

They’re all my favourites! Right now, I would say that our Tortured Path, which we’ll be releasing this late spring, is my favourite, because it’s a culmination of over 20 years of experimentation with growing different apple varieties from from traditional cider growing areas such as, Somerset and Normandy. We’ve proven that, not only can grow these apples incredibly well, but also, we can make ciders that are exceptionally flavourful and consistently receive positive consumer responses.

What should people most look forward to, when visiting your winery during this year’s Terroir Run?

It’s a very laid-back place; we have an outdoor restaurant and offer over six different types of ciders on tap as well as beer and wine. We’re always promoting local wineries as well, probably many of which will also be a part of Terroir Run. Overall, it’s just a nice place to kick back — and we’re dog friendly!


Each year we partner with a PEC restaurant to put on a Pre-Run dinner on the Friday night before the run. This year we’re bringing back one of our favourite County Chefs (and one of our top Terroir Run runners) Neil Dowson who has moved on from Agrarian Bistro to run the Beer Garden at the County Road Beer Company. Join us at 6pm on May 27th for this delicious menu! Pre-purchase tickets required ($45 tax and gratuity included) can be booked HERE

Head brewmaster Chris Dinadis is brewing up a signature Terroir Run cask for our runners to experience!

From the Grill

Prinzen Farm Tandoori Chicken | Raita

Homemade Chorizo

Haloumi Skewers (v)


Charred Gem Lettuce – Buttermilk – Parmesan – Humble Bread Sourdough

Fennel – Citrus – Red Onion

Wild Leeks – Romesco

Orzo – Tomato – Basil – Olives

Roasted Garlic Hummus – Grilled Pita


Grilled Pineapple – Chili – Lime – Mint

Waupoos Butter Tarts

Chocolate Brownie

Strawberries (if available)

A glass of Hinterland Sparkling or pint of County Road Beer


Our good friend Malcolm Jolley of Good Food Revolution has taken up running specifically to participate in our 6th annual run.

APRIL 1, 2016 by Malcolm Jolley

Training for the Terroir Run

Terroir Run in PEC
In my last post about my participation in the Terroir Run in Prince Edward County I wrote about my anxieties concerning running my first 10km event. After another week of training, I feel much better about my ability to complete the course and I look forward to the physical challenge. I’m getting better at the running. What’s now worrying me is wine drinking part of the event. Of course participants in the Terroir Run are not obliged to drink the traditional bottle of wine during the race; it’s a family event, after all. But Andrew and Rebecca Mackenzie organized the Terroir Run along the principles of the French tradition of Les Courses des Vins. Theses wine fuelled races combine the fun of sport with the opportunity to taste new wines along the route of the course. To qualify as a Grand Maître de la Course the rules require participants to consume the equivalent of 750 ml of wine, sourced only from the wineries along the route, from five minutes before the starting gun to before crossing the finishing line. Not an easy task if one wishes to make the run in a respectable time.

There are competing theories on the origins of the French tradition of Les Courses des Vins. Some posit them in Roman times in Provence as a way of both cheering up and training gladiators before their blood sport. Others say it was originated in the Languedoc to celebrate the bloody suppression of the Cathar Heresy. Over the Maritime Alps in Piedmont there is a close tradition of running and wine just after the harvest that is said to be tied to the celebration of the Roman Goddess Ceres and then adapted to Lombard Christian ritual as a way to celebrate victories against Saracen (Muslim) invaders who were forbidden to drink wine. Another wine and running ritual exists in the Catalan region of Spain, its original purpose obscured by the mists of time, though there is speculation that it came from New World traditions in South America, where runners would stimulate themselves with cocoa leaves.

Whatever and wherever running with wine takes its ancient origins, the Courses des Vins really hit its stride in the 1920-30s in France. As Rod Phillips writes in Alcohol: A History, during that time the French government was desperate to encourage wine domestic drinking after the disaster of American Prohibition. In 1926 there were regional trials that culminated in a Championship race not far from Bordeaux in Bergerac. The Bordelaise won, placing both in first and third place (a Champagneoise claimed second). This still holds as a controversy in France as it was thought the Bordelaise had a secret weapon they put to use on the 7th kilometre: Sauternes!

Anyway, there are number of strategies runners can take, such as waiting until being right at the finish line to drink an entire bottle in one go (risky). But most opt for a sip and go approach, taking advantage of the winemakers who line the route offering runners small cups of wine as they proceed and monitoring consumption to ensure each runner drinks at least a bottle’s worth. It sounds ridiculous, but until there were reliable sources of fresh drinking water, wine was often used as a way of hydrating the body during physical stress, not least at the time of the grape harvest. The trouble with bringing this model to the 21st century is that it’s hard to train for. So far, I have drunk a small glass of white wine before heading to the gym and treadmill. At the gym, more wine can be concealed in a water bottle (I’m not sure of my gym’s policy on alcohol, and am too embarrassed to ask), but drinking it while running without spilling some and releasing bouquet has proved difficult. As the weather improves and I move my training to the outdoors I will use a camel back and should be ok. For the sake of road safety, I shall have to run on a nearby track.

Right now I have been sticking to rather lean Prince Edward County Chardonnays from Norman Hardie, Rosehall Run and The Grange of Prince Edward. At some point I am going to have try a bigger bodied wine from Closson Chase, and then start varying into Pinot Noir. (Actually, Closson Chase has a Pinot Blanc that I bet might be the perfect wine to run on, I’ll have to get my hands on some.) There are also the lovely County Cider Co. ciders and beers from County Road Beer Co. that are part of the run (see all the participating producers here), which should come handy for refreshment, but don’t technically count towards the “bottle”.

Stay tuned for more notes on my training…

Malcolm Jolley is a founding editor of Good Food Revolution and Executive Director of Good Food Media, the company that publishes it. Follow him on Twitter or Facebook.