waters on wine

Winemaker Gabriel Demarco has worked with Brock University to isolate six unique yeast strains from Cave Spring Vineyards that allow him to produce unique wines that are pure expressions of the region.

Gabriel Demarco strives to produce wines that are pure expressions of grapes grown on Cave Spring’s vineyard. The 45-year-old winemaker uses naturally occurring yeasts in the fermentation process, and ages his creations in concrete vessels made with leftovers from a nearby quarry.

“We develop our entire portfolio of wine around what the site gives us. If that wine reminds you of someplace else, we’re not doing our job,” says Demarco, who joined Cave Spring co-founder Angelo Pavan in the cellar in 2013 and became lead winemaker and viticulturist in 2018.

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