Lightfoot & Wolfville celebrate grand opening of their game-changing facility

By / Wine + Drinks / September 30th, 2017 / 11

The words “game changing” are thrown around too loosely sometimes, but they definitely apply to the new Lightfoot & Wolfville structure, overlooking their biodynamically farmed Annapolis Valley vineyards and the Bay of Fundy. Although officially opened on Sunday, September 24, the onsite retail store and restaurant, with wood fired pizza oven, has been operating for a while now. The restaurant is under the confident hands of Exec Chef Jeff Hopgood.

The impressive building, constructed with hardwood beams brought in from British Columbia (they are too big to be sourced locally), sits right in the thick of their estate vineyards. This estate has been in the Lightfoot family for generations. They are farmers, and the winery and vineyards continue that tradition. In addition to the store and restaurant, there is a large barrel cellar – currently set up with long tables for huge dinners – and a second floor with offices, conference rooms and simply beautiful spaces, including a large balcony overlooking the vineyards.

“Welcome to your new neighbourhood winery!” were the words used by Jocelyn Lightfoot at the ribbon cutting ceremony, attended by several key politicians and other friends and family of owners Mike and Jocelyn Lightfoot, including their two daughters who work or will work in the business. The new facility will create 30 jobs, and will most certainly create more tourism and investment in the Nova Scotia wine industry.

Lightfoot & Wolfville is already renowned for exceptional Pinot Noir and Chardonnay, as well as other award-winning vinifera wines, including Chasselas and hybrid blends. Two new blends from head winemaker Josh Horton – a “locally sourced” guy from nearby Avonport – were served at the reception:

Flora: an off-dry, aromatic vinifera blend of Siegerrebe, Scheurebe and Oretga

Fauna: a Gamay-like light and fruity red made from Leon Millot and Lucie Kuhlmann

The evening, which was highlighted with excellent finger foods throughout including lobster rolls, squash ravioli and anchovy skewers, ended with a bang, literally, with an impressive fireworks show.

All too fitting for a truly game-changing addition to the Atlantic wine scene.


Craig Pinhey discovered good drink circa 1985 at Ginger’s Tavern/Granite Brewery in Halifax and has been writing about beer, wine and spirits for 25 years. A Certified Sommelier and BJCP judge, Craig lives in New Brunswick where he runs his own writing and consulting business and is the beverage columnist for Brunswick News. He is the only person to have judged all of the national wine, spirits and beer awards of Canada.

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