The stone buildings, some dating back to the 19th century, present a relaxing setting, perched on a crest of rolling vineyards. In the elegant, rustic dining room, locals and tourists alike enjoy chef Jan-Willem Stulp’s masterful cooking, which is always fresh and new according to the season. Individual dressings—tart preserved lemon, hot wasabi, savoury chive gribiche and salty parsley gremolata—anoint five plump Malpeque oysters. Beautifully seared foie gras arrives as a sandwich on lightly grilled vanilla brioche, with crispy pancetta rashers and a streak of rhubarb ketchup for addictive effect. Tender house-made gnocchi, with minced arugula and local ricotta, are sautéed with dusky morels, sweet julienne parsnips and house-smoked chicken—the dish alone is almost worth the drive from Toronto. A double duck plate presents slices of muscovy breast spread in a carmine fan atop juicy and crunchy confit. Velvety, tart rhubarb chutney exquisitely bridges the smoke and salt, while wilted ramps provide a gentle counterpoint. Light, simple desserts focus on flavour. The list of estate wines shows 35 varieties, many in multiple vintages, especially riesling and vidal icewine. Most bottles are marked under $50, with all 35 offered up by the glass. Mains $26–$36; five-course tasting menu $75, with wines $110.