At Tawse Winery, our story is rooted in a commitment to crafting exceptional wines that reflect the unique terroir of the Niagara Escarpment. Founded in 2001 by Moray Tawse, our winery embodies a passion for sustainable practices and a deep respect for the land. With a focus on organic farming and minimal intervention winemaking, we strive to capture the essence of each grape while honoring the terroir that shapes their character.
Moray Tawse is a visionary in the world of winemaking, whose passion for quality and sustainability has shaped the landscape of Niagara’s wine industry. With an unwavering commitment to excellence, he founded Tawse Winery in 2001, where he emphasizes organic farming and minimal intervention techniques to produce wines that truly reflect their terroir.
Beyond the borders of Canada, Moray’s dedication to viticulture extends to his vineyard holdings in France, where he seeks to blend traditional practices with innovative approaches. This international experience enriches his perspective and contributes to the unique character of Tawse wines, allowing him to draw inspiration from diverse winemaking philosophies.
Jessica Otting is the Head Winemaker at Tawse Winery, leading the winemaking programs for both Tawse and Redstone since 2020. Offered the role at the age of 28, Jess brings nearly two decades of harvest experience across six wineries in Canada and Australia, with a winemaking philosophy guided by the belief that honest wines are built through patience, thoughtful decisions, and respect for place.
Jess discovered her passion for wine early, completing her first vintage in 2008 at just 17 before graduating from Niagara College’s Winery & Viticulture program in 2011. She began her career in Niagara with Flat Rock Cellars and Hidden Bench before travelling to Australia, where harvests in both the Barossa Valley and Tasmania broadened her technical experience – from the historic cellars of Grant Burge to Tasmania’s renowned cool-climate Pinot Noir, Chardonnay, and traditional method sparkling wines. She returned to Niagara in 2014 to join the Tawse team.
After four years with the Tawse and Redstone winemaking team, Jess was promoted to Assistant Winemaker in 2018 before accepting the role of Head Winemaker in 2020. Today, she oversees every stage of the winemaking process across both wineries, from harvest decisions and fermentation through blending, maturation, and bottling. She is committed to crafting wines that reflect Niagara’s exceptional vineyard sites with authenticity and consistency, while continually refining the cellar through thoughtful innovation and the philosophy that has long defined Tawse’s reputation.
Under Jess’s leadership, Tawse and Redstone have continued to earn national and international acclaim, reinforcing their place among Canada’s leading producers of cool-climate Chardonnay, Pinot Noir, Riesling, Cabernet Franc, and traditional method sparkling wine.
Augusta has worked in the industry for most of her life, having started in the vineyards of Prince Edward County at the age of 13. After enrolling at Niagara College, she initially worked at Tawse for her practicum in 2009. With a few years of working in vineyards in Germany and Nova Scotia under her belt, Augusta returned to Niagara. Luckily she also returned to Tawse & Redstone Wineries, and became our Assistant Winemaker in 2013.
However, her true passion for growing grapes led her back to the vineyard in 2018 where she was made Vineyard Manager for both winery estates. If you don’t see her in the vineyard, she’s most likely at the barn caring for the numerous animals living on the property.
We’re incredibly proud of Augusta for being named 2025 Ontario Grape King, a title well earned after years of hard work and continued advocacy for the next generation of farmers and sustainable practices in the vineyard.
Born and raised in Vineland, David credits early travel and exposure to different cultures and cuisines for fostering his love of hospitality from a young age. David’s career in restaurants began locally before moving on to leadership positions at the Relais & Chateaux Langdon Hall Country House Hotel & Spa in Cambridge, ON, and the Wickaninnish Inn in Tofino, BC, as well as receiving ‘Top 30 Under 30’ honours from Foodservice & Hospitality Magazine in 2011.
David moved home to join the Redstone Winery & Restaurant team in 2015 as the opening Executive Chef, and we’re thrilled to have him further support the team in his current role as General Manager and Culinary Director for both Tawse and Redstone Wineries.
Daniel’s passion for wine evolved from his love of food. An avid cook since childhood, Daniel studied Marketing and Nutrition at Laval University and later became a professional culinary instructor.
He then pursued his budding interest in wine to become a certified sommelier and went on to work at the LCBO for 6 years in a variety of positions including Product consultant and a Vintages writer.
It is the prospect of a new challenge and the opportunity to work with a leading organic and biodynamic producer that brought Daniel to Tawse in 2008. In his role, he is responsible for driving Licensee, LCBO and Export sales.
