Cave Spring Cellars

The Pennachetti family began establishing what would become Cave Spring Cellars in the mid-1970s, planting their first estate vines in 1978. The winery was formally incorporated as Cave Spring Cellars in 1986 and quickly became a cornerstone of Ontario's emerging fine wine scene. The name references the natural limestone caves and mineral springs found on the property, features identified by European settlers in the late 18th century. The cellars themselves occupy a historic winery building dating to 1871, making them Ontario's oldest functioning wine cellar. Co-founder Len Pennachetti played a defining role in shaping the province's wine identity, helping establish the VQA (Vintners Quality Alliance) and serving as its president from 1994 to 2005.

• Estate planting began in 1978; winery formally established in 1986
• Named for limestone caves and mineral springs on the property, noted by European settlers in the late 1700s
• Cellars date to 1871, the oldest functioning wine cellar in Ontario
• Co-founder Len Pennachetti was a founding figure of the VQA system

Cave Spring's 72.5 hectares of estate vineyards sit on the Beamsville Bench, a sub-appellation of the Niagara Peninsula in Ontario. The Bench's soils are derived primarily from escarpment limestone, shale, sandstone, and stony clay tills, all rich in minerals. Lake Ontario's proximity moderates temperatures through lake-effect breezes, extending the growing season and preserving natural acidity in the fruit. A further 20% of production draws on fruit from Lincoln Lakeshore, another Niagara sub-zone. This cool-climate environment is especially well suited to Riesling, and Cave Spring is consistently cited as one of North America's foremost producers of the variety.

• Beamsville Bench soils: limestone, shale, sandstone, and stony clay tills
• Lake Ontario provides lake-effect moderation and extended growing season
• 80% of production is sourced from Beamsville Bench, 20% from Lincoln Lakeshore
• Cool-climate conditions preserve high natural acidity, ideal for Riesling

Cave Spring produces 50,000 to 60,000 cases annually, with 85% of fruit sourced from estate vineyards and 15% from long-term growers. Riesling is the flagship, produced across a full spectrum from dry table wine through to Late Harvest and Icewine styles. Chardonnay, Cabernet Franc, Pinot Noir, Gamay, Pinot Gris, and Gewürztraminer round out the portfolio. In the cellar, the team relies on indigenous yeasts, minimal sulfur additions, and neutral oak to keep wines expressive of their origin. This low-interventionist philosophy, combined with the winery's limestone-driven terroir, produces wines of notable minerality and precision.

• Riesling made in dry, off-dry, Late Harvest, and Icewine styles
• Cellar philosophy: indigenous yeasts, minimal sulfur, neutral oak
• 85% estate-grown grapes from Beamsville Bench vineyards
• Portfolio also includes Chardonnay, Cabernet Franc, Pinot Noir, Gamay, Pinot Gris, and Gewürztraminer

In 2016, Cave Spring became Ontario's first certified sustainable winery, a milestone reflecting the Pennachetti family's long commitment to responsible viticulture. The winery is fully VQA-compliant and has built a strong international presence, with wines reaching 24 U.S. states and multiple countries. Beyond wine production, Cave Spring operates Inn on the Twenty, a fine dining restaurant, and tasting rooms in both Beamsville and Jordan Village, making it a key destination in Ontario wine tourism.

• Ontario's first certified sustainable winery, certified in 2016
• Fully VQA-compliant producer
• Exports to 24 U.S. states and multiple countries
• Operates Inn on the Twenty restaurant and tasting rooms in Beamsville and Jordan Village