Part of a booming winemaking region along St. William’s Front Road, Burning Kiln is perfectly situated on top of the escarpment overlooking the Long Point Bay World Biosphere Reserve. Formerly a former tobacco farm, the original tobacco pack barn has been repurposed into the winery. Much of the historic building has been preserved, while contemporary glass walls allows visitors to observe the winemaking process. The tobacco drying kilns have also been repurposed to create appassimento style wines.
Burning Kiln combines scenic and idyllic charm as the forests meets the lush countryside, the vineyards stretching out to join the two. Entering the winery, there is the bar to the left and seating in the room on the right, where you can see how the wines are made. Making our way to the bar to grab a glass of wine, sampling their Planter Pinot Gris. It’s crisp, clean, and tangy with citrus aromas. Lemon and lime zest persists, followed by clean, refreshing acidity — perfect to sip on while touring the winery.
The tour follows the winemaking process chronologically, beginning with pressing, fermentation, barrel ageing, and bottling. Moving on to the 26 acre vineyard, we learn about the grapes and quality practices. Here, 8 varieties of grapes are grown inlcuding Pinot Noir, Chardonnay, Riesling, Pinot Gris, Merlot, Cabernet Franc, Savagnin, and Petit Verdot. The Vineyard Manager, Frank DeLeebeeck, and his crew tends each vine by hand for all aspects of quality control. Through their rigorous vigilance during the winemaking process and vineyard maintenance, everyone’s hardwork is reflected in each glass of wine, which is why Burning Kiln is beloved by so many.
We look forward to visiting come spring and summer, when David’s Restaurant on Tour returns to serve outstanding local cuisine from their Gourmet Food Truck and patio parties are abundant!