Norman Hardie Winery
| Wine, Pizza & Oysters
We are a small boutique winery that has been making low-intervention wines since 2004.
Our wines instantly attracted international recognition from top wine journalists like Jancis Robinson, Matt Kramer, Stephen Spurrier, and a host of others.
Today our wines can not only be found in fine restaurants across Canada, but many Michelin star restaurants around the world including Tokyo, London, Brussels, New York, and Singapore.
Our low-intervention winemaking approach stems from our foundational belief that the wines must be delicious, and a true expression of the terroir they come from. While this less is more/simple approach may look easy, it is the exact opposite. Prior to starting the winery, Norm had worked as a sommelier for the Four Seasons in Toronto for seven years, and he then spent six years apprenticing around the world with the very best winemakers in California, Burgundy, Oregon, South Africa, and New Zealand.
His less-is-more approach extends to the wonderful food program offered at the winery in the summer. We don’t do a lot, but what we do we do beautifully. Our wood-fired pizza oven burns at 900 degrees, and to quote a customer: “makes the best pizza west of Napoli”. We also offer in-house cured smoked trout, and we bring the finest oysters from PEI to PEC weekly.
While the atmosphere is professional, the spirit and energy of our young & enthusiastic staff at the winery is invigorating.
Family friendly, including the family dog, so everyone can enjoy the best hospitality PEC has to offer.
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