Why is this man smiling?

Jeremiah Soucie, Head Distiller, Kinsip House of Fine Spirits

We won’t tell you his story but encourage you to visit and hear it yourself as he’d be embarrassed and we’d never do it justice. Jeremiah Soucie and his family (wife Sarah, her brother Michael and his wife Maria) love Prince Edward County. And, like most of our favourite people they bring great passion, curiosity and a genuine sense of commitment to contribute to their adopted community. How? By taking over the County’s first distillery and rebuilding it sip, by sip–at the most recent Canadian Artisan Spirit Competition their Woodlands Whisper vodka, Junipers Wit Gin (Barrel Aged version), and Kinsip Maple Whisky all medaled which is a remarkable foundation to build on and what they’re building is as fascinating as it is ambitious. We don’t want to steal their thunder and to visit their beautiful property on old Gilead Road is to fully understand their vision. A few promises when you arrive: chickens, funky, alien-looking chickens move like fish across the yard; cocktails, d’uh, but made with the same care and creativity that goes into the base spirits themselves (imagine a local Dark & Stormy that a Bermudan would visit to experience); their store resplendent with new products and the stories about their development that you’ll share at your own gatherings; and finally a secret new food product that captures the best of the local agricultural community and puts it into your hand–we won’t say more but certainly this one is very, very close to our own hearts. When asked if they’d like to participate in the Terroir Run, without hesitation they said “yes”. So should you when asked to visit the good folks at Kinsip Spirits.


A New Beginning

For seven years the sound of The Old Third bird-banger has released the Terroir Run hounds. This year a change in direction both literally (we’re running the opposite direction) and figuratively as Dan Sullivan, his cat Charlie and the Rosehall Run team will preside over the run’s beginning.

To ensure the finish is as enticing as the start, they’ll also be serving their quintessential County sparkling rosé Pixie only 10K down the road at our amazing post-run lunch.

What’s Pixie you ask? According the Vineyard’s witty marketing head Kat Nyman, “Pixie is a delightfully refreshing off-dry sparkling rosé. Made with fun and Summer in mind. It’s both delicious and reminiscent of Dan’s playful sense of humour.

We couldn’t have said it better ourselves. 

To order a couple of training bottles of Pixie please checkout Rosehall Run’s online shop.


The 2018 PEC Terroir Run Shirt Design

Original Concept 2018 Terroir Run Design

Returning runners will know that we put a lot of care into creating a run shirt that is both functional, and fashionable. Functional from a ethical procurement, comfort and local perspective. Fashionable in that you’ll actually want to wear it again. We also aim for it to be meaningful as each design celebrates an element of local arts and cultures whether visual, literature, architecture, music or community inspired. This year we turned to our good friends Christian and Julie of Folksblogen fame–they’ve set out in their vintage VW Van to crisscross the world in search of inspiration and wonder. Recently they embedded themselves in the County arts community through a residency with Chrissy and Kyle’s Sparkbox Studio. We hoped that Julie & Christian could find an element from their sojourn that might fit with our design project and we think they nailed it. When we asked them to explain their choice here’s what they had to say:

“In the fall of 2016 we spent a month at Spark Box Studio in Picton working on a video installation and silk screen project called Shangri-La as part of our National Residency and Dawson Bursary Award. While in PEC we visited galleries, vineyards, farm markets, restaurants and parks. We attended the Manufactum opening at Blizzmax Gallery one stormy night and snapped a photo of this sign, ‘No Shoes, No Shirt, No Chardonnay,’ a quote from the Simpsons writ large in wooden letters nailed to the wall. This message seems to apply perfectly to the Terroir Run and most of all to the terroir of Prince Edward County.”

The cherry on top is that this year our shirts will be produced by the County’s own Prince Edward County T-shirt Company. If you’re not familiar with their iconic PEC Circle design you’ll undoubtedly see it over the June 2nd weekend, and hopefully drop by their Picton shop and take a few of their creative local designs home with you.

Here is a sneak-peek at this year’s shirt design and also our runners will find an interesting twist when they pickup their 2018 run kits.

Which design will be the final 2018 Terroir Run shirt?







June 2nd, 2018 Terroir Run: Sold Out

Andrew, Rebecca & the Rosehall Run tractor, this year’s starting point.

We’re very excited about Terroir Run 8 as it promises to be extra-special with a new course, new lunch and the return of many old friends. Part of what makes the Terroir Run special is that we keep it small to ensure that everyone has an exceptional experience – our partners, our runners and the community of Prince Edward County who graciously hosts our annual romp amongst the vines. Unfortunately, this means that it sells out very quickly and although wish we could accommodate everyone who wants to join us this is not yet possible.  This said, cancellations do happen so we recommend that you add your name to our waiting list (on registration site), and be sure to signup for our newsletter (on our home page) to be the first to hear about future registrations.

To everyone that’s joining us this year please be sure to keep your eyes open for new posts over the next few weeks as we profile our wine/beer/cider makers and hear about what they’ll be pouring at the finish-line, as well as more information about this year’s shirt design, the unique lunch that Chefs Ponzo & Desveaux are dreaming up, and other surprises to make this year our best so far.

Here’s to Great legs, Great body!

Rebecca & Andrew

Meet your chefs

In our 8th year of hosting the Terroir Run, we are doing something special and are thrilled to be offering our runners an amazing post run lunch which is going to be prepared by two of our great friends Chef Karin Desveaux and Chef Albert Ponzo.

Beginning her culinary career in Toronto in the mid 90’s, Karin Desveaux cooked in some of the city’s finest restaurants including Ivory, Borgo Antico, Winston’s and Rosewater. From there, she transitioned into high end catering and eventually became a private  chef for a prominent family.

Karin moved to Prince Edward County in 2003 with then-husband Michael Potters to open The Milford Bistro, Harvest and Pinch Gourmet. Together, Karin and Michael worked with local producers and winemakers to celebrate seasonality and terroir through their food and service.

Now in her eighth year of teaching in the Culinary Program at Loyalist College in Belleville, Karin takes great pride in her role of Program Coordinator; together with her team, she weaves creativity, excellence, sustainability and wellness into the program that they share with aspiring chefs of the future.

Albert Ponzo is the Executive Chef of The Royal Hotel in Picton. The historic Royal Hotel has been under re-construction for the past two years and will re-open in 2019.

Albert brings over two decades of food knowledge and experience in sustainable farming and nose-to-tail eating. With a passion for working closely with nature, and sourcing ingredients ethically produced in a sustainable manner, Albert strives to prepare farm-driven food with the best seasonal local ingredients at their ripest time.

Prior to joining The Royal, Albert served as Executive Chef at Toronto’s iconic Le Sélect Bistro, where he was the creative force behind the restaurant’s contemporary rendition of classic French cuisine. He is a strong supporter of SlowFood Toronto and has received numerous awards, including:  2015 Winner of Toronto’s Cochon 555 Heritage BBQ, 2014 Awarded Fellow of the Ontario Hostelry Institute and 2012 Winner of Ocean Wise Toronto Chowder Chowdown. He has also worked at celebrated Toronto restaurants Canoe and Crush Wine Bar.

In his spare time, Albert enjoys teaching nose-to-tail butchery and collaborating with other chefs internationally. He also volunteers with organizations focused on food education and sustainability. Supporting the work of the Second Harvest Food Bank, The Stop (Community Food Centres), The Child Development Institute and many others. His culinary talent won the hearts of eaters at the 2nd annual Hinterlude that took place this past February at Hinterland Winery.

Albert is an avid hobby beekeeper, enjoys gardening and finding wild foods. He draws continual inspiration from his Italian roots, music, books, life experiences, his wife, Marlise, and their three children.

We are SO EXCITED to enjoy their culinary talents on June 2nd and know our runners will love the locally sourced meal they will be serving for all of us!