Robert Bell's

Wines of Canada

Since 1992

Redstone Winery Team

Redstone Winery & Restaurant is a top-rated destination in Beamsville, Ontario, known for its award-winning wines, sustainable practices, and a farm-to-table restaurant with stunning vineyard views

Located in the town of Beamsville part of the Twenty Mile Bench is an official VQA sub-appellation within the Niagara Peninsula wine region of Ontario. t’s recognized for its unique terroir and ideal conditions for growing premium cool-climate grape varieties like Pinot Noir, Chardonnay, and Riesling

Moray Tawse purchased the Lincoln Lakeshore property, formerly Thomas and Vaughan Estate Winery, in 2009, citing that it was an opportunity to explore a different terroir that he simply could not pass up. Inspired by the red dust which covered everything, including his boots, the first time he strolled the vineyard, he named the new winery Redstone, for its intensely red clay soil and large stones.

Moray Tawse
A financier by trade and lifelong lover of wine, Moray Tawse could also be called a terroir collector. He is Executive VP & Co-founder, First National Financial Corp. He is Trustee at BLF Real Estate Investment Trust, former director at multiple real estate firms.

After realizing the potential of winemaking in Niagara, Moray purchased his first vineyard in 2001. In 2005 he opened Tawse Winery, the winery that bears his family name. He then secured vineyards in his beloved Burgundy and his project with famed winemaker Pascal Marchand, Marchand Tawse was born.

Redstone became his second project on the Niagara Escarpment, confessing "When you get an opportunity to get a terroir where the wine's great, you buy another vineyard!". When the former Thomas and Vaughan property came up for sale in 2009, it was an opportunity he simply couldn't pass up.

Jessica Otting

Jess has been enthralled by the world of wine since a very young age; at seventeen she completed her first vintage for her high school placement. After graduating from Niagara College’s Winery & Viticulture program in 2011, Jess took her skills abroad where she took part in a harvest in South Australia and in Tasmania the following year, with a Canadian vintage in between for good measure. Her passion for cool climate wines brought her back to Niagara, and it was not long before she joined the Tawse and Redstone team to perform all of the laboratory analysis required to make delicious Bench wines.

After working closely with the winemakers for over four years, as a laboratory technician, Jess took on the Assistant Winemaker role in 2018, and shortly after became Distiller as part of the team that pioneered the new spirits program at Tawse. In 2020, Jess assumed the role of Winemaker for Tawse & Redstone Wineries. As the leader of our of winemaking team, Jess brings her talent, knowledge and passion to the wines we produce, as well as her vision for the future of Tawse & Redstone Wineries..

“I was incredibly lucky to have the 2020 as my debut vintage and despite being my first vintage running the show, I felt incredibly calm,” Otting recalls. “Having Paul ( The Late winemaker Paul Pender) as a sounding board and access to Rene as a mentor gave me great confidence.”

Devin Campbell

Devin joined the Tawse & Redstone production team as Assistant Winemaker in early 2019. Originally from Manitoulin Island, Devin followed the Niagara Escarpment south to more humid climates and has been making wine on the Bench Lands since 2014. Prior to finding his true calling and completing Niagara College's Winery and Viticulture program, Devin attained a Bachelor of Science in Biology and an exceedingly relevant Master's in Biomedical Technology.

Devin believes that anything that can be fermented probably should be and is excited to be helping craft the diverse portfolio of products at Tawse & Redstone Wineries.

Laurianne Miller
Laurianne decided at the age of 16 that she wanted to make wine, and moved from Montreal to Niagara to pursue that dream. She graduated from the Oenology and Viticulture program at Brock in 2019 and joined the Tawse team soon after, earning the role of Assistant Winemaker in 2022.

Her journey working in the industry has been driven by a simple, but important ethos, "Wine is all about bringing people together for me. People come together to make it, sell it, and drink it."

She is a Strong advocate for sustainable and biodynamic viticulture.

Augusta Van Muyen photo by Denis Cahill
Augusta Van Muyen has been chosen by her peers as the 2025-2026 Ontario Grape King, becoming only the fourth female “king” since 1956 to be awarded the honour.
“Augusta has accomplished an enormous amount in her time as Vineyard Manager at Tawse. She is the fourth female Grape King to be honoured, and her knowledge of grape growing is the perfect blend for our industry’s ambassador,” says Grape Growers of Ontario Chair Matthias Oppenlaender.
Augusta's studies at Niagara College took her to Tawse in 2009-10, then overseas to work in wineries in Germany’s Rhine-Hessen region. When she returned to Canada, she worked at a winery in Nova Scotia’s Annapolis Valley. Augusta returned to Tawse in 2013, serving as assistant winemaker. In 2019, she made the jump into the vineyard. Since 2021, she has served as vineyard manager.
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David Sider is the Executive Chef at Tawse Restaurant. David moved home to join the Tawse and Redstone team in 2015 as the opening Executive Chef of the Restaurant at Redstone Winery and is thrilled to have the opportunity to further support the team in his current role as General Manager and Culinary Director for Tawse and Redstone Wineries.

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 Food service & Hospitality Magazine in 2011.

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Jennifer Carter grew up in Ottawa and has now found her home in Vineland, working as the Retail Manager and Wine Club Manager for Redstone Winery. She fell in love with wine during her time at Fairmont Chateau Laurier where she worked in Sales and Catering during her previous life as an Event Manager. She started her journey into the world of wine during her time working at Le Cordon Bleu. Jennifer spent 4 years in Vancouver where she studied Wine at the Pacific Institute of Culinary Arts & the Arts Institute.

While working at Kitsilano Wine Cellar in Vancouver, with over 3000 different wines, Jennifer expanded her knowledge about different grapes and regions, as well as the Canadian wine industry. Her wine education includes WSET Level 3 with distinction, Italian Wine Scholar, French Wine Scholar, and is looking forward to continuing her studies with a Masters in Champagne.

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