For a while, one of Ontario's most exciting wineries hid in plain sight. While the powerhouse team of Kelly Mason and assistant winemaker Brooke Husband were racking up accolades for their work at Domaine Queylus, Mason was quietly building a winery of her own. Mason Vineyard launched in 2021 as appointment-only, with its tiny-production wines largely finding their way to those already in the know.
Even on a sunny day in July, now that visitors can easily book tastings online, our Uber driver struggles to locate Mason Vineyard. Tucked up a dusty road off King Street, across from Bench Brewing Company and not far from Redstone Winery and Restaurant, it’s understandable. Eventually, we stumble across the 13-acre property on the Twenty Mile Bench.
Once we find it, the lack of fanfare — and party buses — feels fitting. Mason Vineyard was never intended to be a Niagara winery with a sprawling tasting room, restaurant and boutique selling merch. The focus at the vineyards has always been what's growing and what ends up in the bottle.
Mason, a former foodism ICON winner, bought the vineyard almost a decade ago, long before her name appeared on the bottles. I first visited in 2023 for a dinner, when the winery still felt like something of a secret. It was my first glimpse of Mason Vineyard — and of the exciting things already fermenting behind the scenes.
It was also my first taste of Ricky + Olivia's fabulously nostalgic farm-to-table cooking, before they opened their bricks-and-mortar spot in Leslieville. The intimate 30-person dinner unfolded around one long harvest-style table overlooking the vines, pairing Mason Vineyard wines with dishes from the duo, who had previously cut their teeth at Westcott Vineyards.
Fast-forward to 2026 and the secret is getting harder to keep. Much as I'd love to keep this exceptional winery under my hat, the special wine Mason and the team are making deserves to be shared with a much wider audience.
Mason began her winemaking journey in California's Napa Valley, but when the Canadian moved back home, she brought her expertise — and a love of Burgundian winemaking — with her. After stints at Tawse Winery, Honsberger Estate and The Farm, and working closely with renowned winemaker Thomas Bachelder at Le Clos Jordanne and Domaine Queylus, Mason had become obsessed with pinot noir and chardonnay.
Mason Vineyard wasn't simply the land she happened to acquire — she specifically sought out a site that suited the wines she wanted to make. For years, Mason farmed low-yield chardonnay, pinot noir and cabernet franc here for top-tier wineries in the region, including Domaine Queylus and The Farm, before launching Mason Vineyard's own estate, single-vineyard wines in 2021.
By interfering as little as possible and allowing native wild yeasts from the vineyard to ferment the grapes naturally, Mason lets the terroir of the Twenty Mile Bench shine through, showing just what Canadian wines are capable of. And it's not all serious wine talk — amidst the meticulous growing and winemaking, you'll find cozy nooks tucked into the woods and Muskoka chairs made for swirling, savouring and catching up over these incredible expressions.
At many Niagara wineries, you're unlikely to meet the winemaker themselves. Here, Mason is still very much part of the experience, regularly pouring wine for guests herself. Those who really want to nerd out can book the La Propriétaire experience ($75), which includes a vineyard walk and seated tasting led by Mason herself.
You won’t find Mason Vineyard on LCBO shelves or stacked at Toronto's best neighbourhood bottle shops, making a visit one of the best chances to taste through the lineup — and leave with a few bottles under your arm.
